A simple, almost traditional Greek Salad made with tomatoes, cucumber, feta, red onion, black olives, extra virgin olive oil and oregano.
- 1/2 small red onion
- 1/2 English cucumber
- 200g (7 oz) mixed tomatoes
- handful dried black olives
- 60g (2.5 oz) feta
- freshly ground sea salt & black pepper
- 1 tbsp extra virgin olive oil
- 1 tbsp freshly squeezed lemon juice
- small handful fresh oregano, leaves picked
- Peel and finely slice the onion into half moons. Separate the slices and leave them to sit in a bowl of cold water. Set aside.
- Peel the cucumber and cut it into half moon chunks. Scatter the chunks over a serving platter. Some people like to take the seeds out of the cucumber citing that they make the salad wet, I think they’re one of the best bits! To get the striped pattern in the picture use a vegetable peeler to make lines in the peel of the cucumber before chopping it, rather than peeling the whole thing.
- Cut the tomatoes into uneven chunks and scatter those too across the platter along with the dried black olives.
- Drain the onion slices and pat them dry on a piece of kitchen towel before scattering them over the salad.
- Break the feta up into generous chunks and add them to the plate, followed by a little sea salt and a generous amount of black pepper.
- Whisk together the olive oil and the lemon juice and drizzle the dressing over the salad. Scatter over the oregano leaves (only chop these if they’re particularly large) and serve the salad at room temperature.
You can make this salad a couple of hours ahead, keeping it covered in the fridge and bringing it back up to room temperature before serving.