GREEK SALAD

INGREDIENTS

Serves 2 as a main/6 as a side dish 6 ripe and fragrant on-the-vine tomatoes Half red onion

1 cucumber

Half green pepper

50g Kalamata olives

A pinch of fresh coriander

A generous pinch of Greek dried oregano, plus extra to serve

200g/7oz feta cheese

Salt and freshly ground black pepper Olive oil, for drizzling

Red wine vinegar, for drizzling

METHOD

1. Cut the tomatoes into chunks about 2.5–5cm/1–2 inches in size and place into a bowl. Thinly slice the red onion and break it up on top of the tomatoes. Quarter the cucumber lengthways, rest it on its side and run a teaspoon along the length to remove the seeds, but don’t worry if you don’t manage to get them all, this is meant to be rustic.

2. Slice the cucumber into chunks about the same size as the tomatoes. If you are using small cucumbers that are bent and twisted and bear the markings of their vegetable-patch birthplace, just chop them, they taste the best.

3. Halve the green pepper, remove any pith and seeds, and finely slice it from top to bottom. Put it in with the rest. Throw in the olives and a pinch of fresh coriander leaves.

4. Generously shower the salad in olive oil, then about the same in red wine vinegar. Dust in the oregano and a little salt and pepper.

5. Gently fold everything together (with your hands if you like) and then decant into a serving bowl, leaving behind some of the excess liquid.

6. Finally, break up the feta into big chunks over the top, and top with another drizzle of olive oil and vinegar and an extra sprinkling of oregano.