Greek Salad

Ingredients

• 400g ripe tomatoes, cut into 2cm chunks
• 200g English cucumber, peeled in stripes, cut into 2cm chunks
• 1 red onion, sliced thinly into half-moons
• 200g Feta DOP cheese, cut into 2cm cubes
• 60g Kalamata olives, pitted
• 15g dried oregano
• 90ml extra-virgin olive oil
• 30ml red wine vinegar
• 3g sea salt
• 1g black pepper

Method

1. 1
   Arrange tomato chunks in large shallow bowl, scatter cucumber and red onion over top.
2. 2
   Distribute Feta cubes and Kalamata olives across salad.
3. 3
   Whisk together extra-virgin olive oil, red wine vinegar, sea salt, and black pepper in small bowl until emulsified.
4. 4
   Drizzle dressing evenly over salad, scatter dried oregano across top, toss gently with your hands (do not over-mix).
5. 5
   Taste and adjust salt/acid as needed; serve immediately at room temperature.