Greek Salad
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Serves
4 people
Ingredients
- 200 g Roma tomatoes
- 200 g Cherry tomatoes
- 1 Medium Red onion
- 1 Cucumber
- 1 Green pepper
- 1 Tbsp Thyme leaves
- 1 Large handful black olives, stoned
- Flakey sea salt
- Black pepper
- 1 Tbsp Red wine vinegar or Sherry vinegar
- 3 Tbsp Extra virgin olive oil
- 200 g Feta cheese
- 1 tsp Dried oregano
Equipment
- Small pan
- Large salad bowl
Steps
- Heat a pan to medium heat
- Chop the Roma tomatoes
- Halve the Cherry tomatoes
- Peel and quarter the red onion
- Place the red union pieces in the hot pan and lightly char all 3 flat sides
- Cut the cucumber into quarters lengthways and then chopped into 3 cm pieces
- Deseed the Green pepper and cut into chunks
- Finely chop the thyme leaves
- Finely chop the dried oregano
- Place all of the tomatoes into large salad bowl
- Slice the onion very finely and add to the tomatoes
- Add the cucumber, green pepper, thyme and olives
- Season with salt and pepper. Bear in mind that olives and feta are salty
- Add the vinegar and 2 Tbsp olive oil
- Toss together with your hands
- Taste and adjust the flavours if required
Just before serving
- Crumble the feta over the salad
- Drizzle over the remaining olive oil
- Sprinkle the oregano over the salad
Notes
Dried oregano is preferred, but fresh can be used. Oregano gives earthy notes. Charring the onion removes strong onion notes. Do not cook the onion. Do not use balsamic vinegar as a replacement vinegar.
