← Nouns Cooking · Greek

Ingredients

• 4 ripe tomatoes, cut into wedges
• 1 Cucumber, halved and thickly sliced
• ½ Red onion, sliced into thin rings
• 1 green pepper, sliced into rings
• 100 g Kalamata olives
• 200 g feta, in one block
• 1 tsp Dried oregano
• 5 tbsp Greek extra virgin olive oil
• 1 tbsp red wine vinegar (optional)
• 1 tbsp Capers (optional)
• Salt

Method

1. Put the onion rings in a bowl of cold water for 5 min to soften their bite, then drain and pat dry.
2. Put the tomato wedges in a wide bowl and sprinkle them with a pinch of salt so they start releasing their juices. Add the cucumber, pepper, onion, olives and capers and toss gently.
3. Lay the feta on top in one piece, scatter over the oregano and pour over the oil and vinegar. Serve straight away with bread to mop up the juices at the bottom.

Tips

• Make it only with properly ripe tomatoes: the salad is mostly tomato.
• Break the feta at the table so everyone gets a creamy chunk.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats BBC Good Food