Ingredients:

  • 4 large vine-ripened tomatoes (approx. 900g)
  • 1 medium English cucumber (approx. 400g)
  • 1 small red onion (approx. 110g)
  • 1 cup pitted Kalamata olives (150g)
  • 7 oz block feta cheese (200g)
  • 1/3 cup extra virgin olive oil (80ml)
  • 2 tbsp red wine vinegar (30ml)
  • 1 tsp dried oregano (2g)
  • 1/2 tsp sea salt (3g)
  • 1/4 tsp black pepper (1g)

Instructions:

  1. Place thinly sliced red onions in a small bowl with the red wine vinegar. Let them soak for 10 minutes to remove the harsh raw edge.
  2. Cut the tomatoes into irregular, bite-sized wedges and slice the cucumber into 1/4 inch thick half-moons. Place both in a large mixing bowl.
  3. Add the soaked onions along with the vinegar to the bowl, then add the Kalamata olives.
  4. In a small glass bowl, whisk together the extra virgin olive oil, dried oregano, salt, and pepper. Pour the dressing over the vegetables and toss gently until well-coated.
  5. Top with the block of feta cheese, either kept whole or cubed.