Horiatiki Salata

Shopping list

• 500 g ripe tomatoes — cut into wedges

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• 1 piece cucumber — halved lengthways and sliced

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• 1 piece red onion — halved and thinly sliced

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• 1 piece green pepper — deseeded and sliced into rings

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• 100 g Kalamata olives

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• 150 g feta cheese — in a single block or large slices

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• 80 ml extra-virgin olive oil

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• 1 tbsp red wine vinegar

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• 1 tsp dried oregano

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• 1 pinch sea salt

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• 1 pinch black pepper — freshly ground

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Step by step

1. 1

   Arrange the tomato wedges, cucumber slices, red onion and green pepper rings in a wide shallow serving bowl.

2. 2

   Scatter the Kalamata olives over the vegetables.

3. 3

   Place the block of feta cheese on top of the salad or lay large slices across it.

4. 4

   In a small jug, whisk together the olive oil, red wine vinegar, dried oregano, sea salt and black pepper until combined.

5. 5

   Drizzle the dressing evenly over the salad.

6. 6

   Serve immediately, or let it stand at room temperature for 10– 15 minutes to allow the flavours to meld.