Greek village salad

This is one of the world's best marriage of ingredients: sweet, juicy tomatoes, plump olives, fresh cucumber and creamy feta.

Greek village salad Credit: One World Kitchen

• serves

  4-6

• prep

  1 minutes

• difficulty

  Easy

Ingredients

• 1 red onion, sliced
• 4 beefsteak tomatoes, cut into wedges
• 1 large English cucumber, peeled, seeded, and sliced
• 15 Kalamata olives, pitted
• ⅓ cup (80 ml) extra virgin olive oil
• 1 ½ tbsp fresh lemon juice
• ¼ tsp salt
• 250 g creamy Greek feta, cut into slabs
• 3 tsp chopped fresh oregano

Instructions

1. In a large bowl, combine red onion, tomatoes, cucumber, and olives.
2. In a small bowl, whisk together olive oil, lemon juice and salt. Pour olive oil dressing over salad ingredients and toss well.
3. Lay feta slabs over salad ingredients. Sprinkle with fresh oregano.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.