Ingredients:

  • 450g (1 lb) ripe vine tomatoes, cut into irregular wedges
  • 300g (1 large) English cucumber, partially peeled and sliced into half-moons
  • 60g (1/2 medium) red onion, thinly sliced into half-rings
  • 1 medium green bell pepper, deseeded and sliced into rings
  • 100g (1/2 cup) whole Kalamata olives
  • 200g (7 oz) block feta cheese
  • 60ml (4 tbsp) extra virgin olive oil
  • 15ml (1 tbsp) red wine vinegar
  • 1 tsp dried Greek oregano
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper

Instructions:

  1. Cut the 450g of tomatoes into large wedges and place them in your bowl.
  2. Sprinkle the 0.5 tsp of sea salt over the tomatoes. Let sit for 5 minutes to draw out the natural juices.
  3. Cut the 300g cucumber into half moons and add to the bowl.
  4. Add the thinly sliced red onions and green bell pepper rings to the bowl. Incorporate the Kalamata olives.
  5. In a small jar, shake together the 60ml olive oil, 15ml red wine vinegar, and black pepper.
  6. Pour the dressing over the vegetables and toss gently until everything glitters with oil.
  7. Place the 200g block of feta directly on top. Do not crumble it into the vegetables.
  8. Rub the 1 tsp of dried oregano between your palms over the cheese and vegetables until the aroma fills the room.
  9. Let it sit for just 2 minutes so the flavors meld, then dive in.