I thought long and hard about whether I should refer to this recipe as a Greek salad, as I doubt its auhenticity, but as everyone else seems to use the name for various combinatons of similar ingredients it seemed reasonable enough. This is a wonderfully refreshing accompaniment to almost any grilled meat, especially on a hot day, whilst being punchy enough to stand on its own as a light meal too.
Prep Time 15 minutes
Total Time 15 minutes
- 4 Fresh Tomatoes, chopped into 1cm chunks
- 0.5 Cucumber, chopped into 1cm chunks
- 1 Red Onion, peeled and cut into 1cm chunks
- 200 g Feta Cheese, cut into 1cm chunks
- 50 g Olives, optional
- 3 tbsp Extra Virgin Olive Oil
- 1 tsp Dried Oregano
Put the tomatoes, red onion, cucumber, feta and olives (if you're using them) into a large bowl and mix well.
Drizzle over the olive oil and sprinkle in the dried oregano. Lightly mix again, to ensure all of the items get a coating of the oil and herbs.
Allow flavours to develop for 30 minutes or so before serving. You can also make it a little earlier and store, covered, in the fridge, but bring it out a little before serving to make sure it isn't served too cold.