Ingredients:

  • 600g large vine-ripened tomatoes, cut into irregular wedges
  • 300g Persian or English cucumbers, partially peeled and sliced into thick half-moons
  • 100g small red onion, thinly sliced into rings
  • 150g medium green bell pepper, deseeded and sliced into rings
  • 75g whole Kalamata olives
  • 15g capers, rinsed
  • 200g Greek Feta cheese, one solid block
  • 2g dried Greek oregano
  • 60ml extra virgin olive oil
  • 15ml red wine vinegar
  • 1g sea salt

Instructions:

  1. Place the tomato wedges and sliced red onions into a large, shallow serving bowl.
  2. Sprinkle the tomatoes and onions lightly with sea salt and the red wine vinegar. Toss gently and let sit for 3-5 minutes to allow the salt to draw out the natural tomato juices.
  3. Add the sliced cucumbers and green bell pepper rings to the bowl.
  4. Incorporate the Kalamata olives and rinsed capers.
  5. Place the whole slab of Feta cheese on top of the vegetables rather than crumbling it.
  6. Drizzle the entire salad with extra virgin olive oil and garnish with dried Greek oregano. Serve at room temperature.