Greek Salad

Greek salad

Serves 4-6

Ingredients

• 3 medium beef tomatoes
• Salt and sugar
• 1 small home-grown or 3 mini/Lebanese cucumbers
• 1 medium red onion
• 1 green pepper, preferably long, thin, extra-sweet
• 20 Kalamata black olives
• Leaves from a few sprigs of coriander or small mint leaves (optional)
• 200g/7oz slab Greek feta cheese
• ½ tsp dried oregano
• 4 tbsp Greek or other fruity olive oil
• 1 tbsp lemon juice or wine vinegar

Method

• Remove the tomato cores in a cone shape. Cut the tomatoes into four or five big, irregular chunks and season lightly with salt and just a hint of sugar.
• Peel the cucumber and cut in chunky slices.
• Peel and halve the onion, then slice down the halves to make thin wedges.
• Trim, split and seed the pepper and slice chunkily across the halves.
• Pile them all with the olives and fresh herbs into a salad bowl and top with two or three thick slices of feta cheese. Dust with oregano. Cover with clingfilm and refrigerate until required.
• Whisk together the olive oil and lemon juice and pour over the salad. Break up the cheese and toss thoroughly at the table.

This recipe was first published in the July 2006 edition of Saga Magazine.

Lindsey Bareham's website is: www.lindseybareham.com