Ingredients:

  • 4 large vine-ripened tomatoes (approx. 600g), cut into irregular wedges
  • 1 large English cucumber (approx. 300g), partially peeled and sliced into thick half-moons
  • 1/2 medium red onion (approx. 60g), very thinly sliced into rings
  • 1 medium green bell pepper (approx. 150g), deseeded and sliced into rings
  • 1/2 cup Kalamata olives (approx. 75g), whole and pitted
  • 200g block Greek sheep’s milk feta cheese
  • 4 tbsp extra virgin olive oil (60ml)
  • 1.5 tbsp red wine vinegar (22ml)
  • 1 tsp dried oregano
  • 0.25 tsp sea salt
  • 0.25 tsp black pepper

Instructions:

  1. Slice your vine-ripened tomatoes into chunky wedges and your cucumber into thick half-moons. Place them in a large mixing bowl and sprinkle lightly with sea salt. Let them sit for 2–3 minutes to draw out internal juices.
  2. Add the thinly sliced red onion rings and the green bell pepper rings to the bowl.
  3. Add the whole Kalamata olives. Drizzle the extra virgin olive oil and red wine vinegar over the vegetables. Toss gently to ensure the natural tomato juices combine with the oil and vinegar.
  4. Place the whole block of feta cheese on top of the salad. Rub the dried oregano between your palms directly over the cheese and vegetables to release essential oils. Finish with freshly cracked black pepper.