Ingredients

The following ingredients have 4 Servings
  • 1 lemon (juice of)
  • 3 TB olive oil
  • salt and freshly ground black pepper
  • 2 tsp dried oregano
  • 1/2 red onion (peeled and finely sliced)
  • 1/2 red pepper (thinly sliced)
  • 1/2 green pepper (thinly sliced)
  • 1 cucumber
  • 180 g organic baby tomatoes (best quality)
  • 70 g pitted Kalamata olives
  • 50 g full-fat feta cheese (best quality)

Instruction

  • Begin with the very simple dressing. Strain the lemon juice into a bowl (to ensure there are no pips) and whisk in the olive oil. Season with salt and pepper and stir in one of the teaspoons of dried oregano.
  • Add the sliced onions, red pepper and green pepper into a bowl and drizzle over the oil. Toss well to coat. I make this an hour or so in advance as I find the lemon juice removes the rawness that many find unappealing in uncooked onions and peppers. (Or, maybe that’s just me.)
  • Cut the cucumber in half and slice each half lengthways. Use a melon baller to scoop down and remove the seeds. This part is optional of course, but I found in doing so, a lot of the watery parts are removed which can ruin a salad. Slice into smaller pieces and place in a large salad bowl.
  • Add the onion mixture to the cucumbers, along with the tomatoes (which you can halve) and toss all together.
  • Garnish with olives and crumbled feta, then sprinkle over the second teaspoon of dried oregano and serve immediately. (I don’t advise making this salad too far in advance, it tends to get watery after all the elements are combined and left to stand too long.)