What you need
- 4 ripe firm tomatoes – washed and cut into wedges (use the best quality you can afford)
- 1 medium cucumber – washed, sliced in half, then cut into 2 cm pieces (I prefer Lebanese cucumbers)
- ½ red onion – peeled and sliced thinly
- ½ red or green capsicum – washed and sliced
- 1 handful of Kalamata olives
- 200g Greek feta. (I use Dononi for it’s mild flavor and creamy texture)
- ¼ cup extra virgin olive oil (it’s the star of the salad, so use the best you can afford)
- Sea salt and pepper to taste
- A few sprigs fresh or ½ teaspoon dry oregano (optional)
What to do
Place all the ingredients except the feta in a bowl. Season with salt and pepper to your taste and mix gently. The feta and olives are salty so don’t use too much salt.
Cut the feta into cubes and place on the salad, then sprinkle the oregano and drizzle the olive oil.
I also love to add chunky croutons to soak up the oil when I have stale sourdough bread in my pantry. To make croutons - Take 2 or 3 thick slices of stale bread and roughly chop into chunky pieces. Heat 2 TBLS of olive oil in a pan and add 1 peeled whole garlic clove on a low head for 2 minutes to infuse. Add the bread and turn through the oil until all sides are golden and croutons are crunchy. Place on kitchen paper to absorb any oil then add to the salad just before serving.