GREEK VIL­LAGE SALAD

Better Homes and Gardens (Australia) - - Mediterranean Food -

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.

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