Greek Salad

This is a very quick and colourful salad to make. It tastes fresh and the red onion adds a little bite without being overpowering.

If possible store the tomatoes at room temperature as it brings out their flavour more. Use any combination of fresh herbs available to you. I just used a few leaves of basil and used marinated feta and it worked well. As I live near Nyons, the famous Provençal capital for olives I used them!

Serves: 4 Preparation time: 5 minutes

Ingredients:

250g of baby tomatoes (room temperature), cut in half 1 x English cucumber, peeled and cut into 1cm chunks 1 cup of kalamata olives or other black olives 1 small red onion, diced 200g of feta cheese, cut into 1cm cubes 1 tbsp of dried oregano 3 tbsp of extra virgin olive oil 1 tbsp of red wine vinegar Salt and pepper to taste A handful of parsley, dill, mint or basil, roughly chopped

1. In a large salad bowl add the cucumber, onion, olives and tomatoes. Add the olive oil and the vinegar and season with salt and pepper. Combine everything well. 2. Add the feta cheese, fresh herbs and oregano. Toss the salad a few times to combine without breaking up the cheese.

Serve with pitta bread or another variety of flat bread such as focaccia.

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