GREEK VILLAGE SALAD
To make salad, put 3 roughly diced vine-ripened tomatoes,
1 peeled Lebanese cucumber,
halved lengthways and coarsely chopped, ½ red onion thinly sliced, ½ cup kalamata olives, 80ml olive oil and 60ml red wine vinegar
in a large bowl. Toss well. Serve topped with a 100g piece Greek feta, then sprinkle 1 tsp dried oregano over the top and season.