Chunky Greek Salad

INGREDIENTS

  • 3 firm ripe tomatoes

  • 1 medium cucumber

  • 80g ( about 10) Kalamata black olives ( fresh from deli not bottle)

  • 1/2 small onion sliced

  • 1/2 green pepper sliced

  • 1 chunk of feta ~ 100g

  • 4 Tbsp Extra Virgin Olive Oil )+ more for drizzling if necessary

  • 1.5 tsp dry oregano

  • 3 Tbsp red wine vinegar

  • Maldon Salt

INSTRUCTIONS

  1. Cut the tomatoes into small- medium wedges (not cut in cubes).

  2. Peel the cucumber and cut in slices that are about 1.5cm thick. Cut slices in half.

  3. Slice onion and green bell pepper into thin slices.

  4. Put tomatoes and cucumbers in a shallow bowl and combine. Place the thinly sliced onion and pepper on top.

  5. Add the olives.

  6. Sprinkle with oregano.

  7. Drizzle with some olive oil and a splash of vinegar. Don’t drown in oil just cost.

  8. Add some salt to taste.

  9. Place a piece of feta on top and sprinkle the feta with oregano and another drizzle of olive oil.

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Dinner, Lunch, VegetarianLauren MeskinLunch, Dinner