Crisp cucumber, juicy tomatoes, red onion and creamy feta tossed with a sprinkle of oregano and a good glug of olive oil. Fresh, zesty and perfect as a side or light meal.
Ingredients
4 large ripe tomatoes, cut into wedges
1 large cucumber, peeled and sliced
1 green bell pepper, thinly sliced
1 small red onion, thinly sliced
150g feta cheese, cut into large slabs
1 handful Kalamata olives
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar or fresh lemon juice
1 tsp Greece Lightning
Sunshine Salt and freshly ground black pepper, to taste
Directions
Cut the tomatoes into wedges and slice the cucumber, bell pepper, and red onion. Add everything to a large serving bowl, arranging the vegetables so they’re evenly spread.
Place the slabs of feta on top of the salad, keeping them whole rather than crumbling. Scatter the Kalamata olives around the cheese and veggies.
Drizzle generously with extra virgin olive oil, then add a splash of red wine vinegar or a squeeze of fresh lemon juice, depending on your preference.
Season with Greece Lightning, a pinch of Sunshine Salt, and a good grind of black pepper.
Serve immediately with plenty of crusty bread to mop up the juices. Try not to toss the salad too much. Traditionally, the feta stays on top and is broken up as you eat.
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