This dish always takes me back 20 years, to when I was laid on a beach on a Greek Island. It was early afternoon and I was peckish, but couldn't decide what I wanted to eat. I saw this bright , colourful salad being served to a nearby sunbather and instantly knew that 'that' was what I wanted and I wasn't disappointed with the combination of flavours. This delicious salad is packed full of ripe, juicy tomatoes, crisp, cooling cucumber and salty feta; all coated in a lemony dressing heavily scented with lovely oregano . So, when I want to 'feel' the sunshine on my face this is my go-to dish. Perfect served with some warm pittas.
Serves 2-3 people
Ingredients
250g ripe, juicy tomatoes
1 cucumber, halve and sliced into 5mm half moons
1 green pepper, de-seeded and sliced into thin strips
1 red onion, peeled and thinly sliced
30 black kalamata olives (de-stoned)
120g feta cheese, cubed
1/4 teaspoon dried mint
1 teaspoon oregano
3 tablespoons olive oil
Juice of 1 lemon
Salt and pepper
Directions
Mix the dried mint, oregano, olive oil, lemon juice, salt and pepper in a jug.
Arrange the tomatoes, cucumber slices, green pepper, red onion, olives and feta on a serving platter.
Drizzle over the dressing and mix well.
Allow to stand for 15-20 minutes to allow the flavours to combine.
Taste, and adjust seasoning if necessary (adding more salt and pepper if desired).
Serve with some warm pitta breads.
Delicious.