Village Greek Salad

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Finely slice the red onion and toss in a small bowl with the vinegar and a pinch of salt. Set aside for 10 minutes.

Step 2

Cut the tomatoes into irregular shapes and put in a large serving bowl.

Step 3

Halve the cucumber lengthways, scoop out and discard the seeds, then slice into 0.5cm half-moons. Add to the bowl with the tomatoes.

Step 4

Slice the green pepper thinly and add to the bowl.

Step 5

Tear in the pitted olives.

Step 6

Add the pickled red onion to the tomato bowl, but reserve the vinegar. Season the tomato mix.

Step 7

Add the olive oil to the reserved vinegar and use it to dress the salad.

Step 8

Lay the feta blocks over the salad, sprinkle over the oregano, season and drizzle with a little more extra virgin olive oil to serve.