Greek Salad

No other dish transports you back to that Greek Island holiday more than this popular refreshing salad. There are so many variations but feta, tomatoes, cucumber, red onion, green pepper, black olives are constant.

Ingredients

Serves 2

200 g block feta cheese

1 medium ripe tomato, cut into wedges

200 g ripe cherry tomatoes, halved

1 beef tomato, sliced into large rounds

1 medium red onion, thinly sliced

1 cucumber

1 green pepper

1 large handful black olives, stoned

1 handful fresh dill

1 handful fresh mint leaves

sea salt

1 tablespoon red wine vinegar

3 tablespoons good-quality Greek extra virgin olive oil

1 teaspoon dried oregano

Method

Mix together the vinegar and the extra virgin olive oil as the dressing. Add a pinch of salt.

Cut the various tomatoes as described above.  

Slice the onion very finely.

Scratch a fork down the sides of the cucumber so it leaves deep grooves in the skin, then cut it into thick slices. 

Deseed the pepper, slice it into rings then halve. 

Roughly chop the dill and most of the mint leaves, reserving a few smaller ones for garnish. 

Put all the sliced and chopped ingredients in a bowl. Add the black olives. Pour over the dressing.

Quickly toss everything together with your hands.  Taste and adjust the flavours if need be adding more vinegar/oil/salt.

To serve, pop the whole block of feta on the top of the salad. Sprinkle with the dried oregano over the top along with the reserved mint leaves, drizzle with extra virgin olive oil. 

Serve immediately.