Greek Salad Recipe

This salad cries out to be eaten from the shade of a Greek taverna as the Aegean shimmers and sparkles under the midday sun. Full of ripe red tomatoes, cucumber, salty feta, olives and capers - but definitely no lettuce - the Greek salad is vibrant, light and fresh, perfect for long summer afternoons where doing nothing is the order of the day.

Ingredients (1-2 people)

6-8 cherry tomatoes (cut in half) or 2 large vine tomatoes (cut into quarters)

1/2 cucumber (peeled, deseeded and roughly chopped)

1/4 green bell pepper (cut into thin slices)

1/4 red onion (cut into thin slices)

100g feta cheese

5-6 Kalamata olives

2 tsp capers

For the dressing: 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp dried oregano, salt and pepper

Preparation (5min)

1. In a salad bowl place: tomatoes, cucumber, peppers, red onion, olives and capers.

2. In a separate bowl prepare dressing. Add dressing to salad and toss together.

3. Place feta over salad in triangles or cubes. Add a final sprinkle of oregano and drizzle of olive oil. Serve with some crusty bread for mopping up the juices.

TIP: Remove the sting from the onions by placing rings in a bowl of ice water with a few drops of vinegar for 5min.