Greek Salad
, Serves 4
A chunky salad of cucumber, tomato, olives and feta tossed in a lemony red wine vinegar and oregano dressing.
| 1 cucumber, halved lengthwise, thinly sliced into half-moons | Toss vegetables & olives | Gently fold in feta | Drizzle over salad & toss | |
| 1/2 red onion, thinly sliced | ||||
| 1 pint / 300 g grape or cherry tomatoes, halved | ||||
| 150 g halved pitted Kalamata olives | ||||
| 170 g feta, cut into 1 cm cubes | ||||
| 2 tbsp red wine vinegar | Whisk vinegar, lemon & oregano | Season with salt & pepper | Stream in oil, whisk until emulsified | |
| 1/2 lemon, juiced | ||||
| 1 tsp dried oregano | ||||
| Kosher salt | ||||
| Freshly ground black pepper | ||||
| 60 ml extra-virgin olive oil |
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