GREEK SALAD

A taste of Greece you can savour year-round, but it's best in summer when ripe tomatoes add rich juicy flavours. It is one of our favourite salads.

1 small red onion
1 med English cucumber  
4 large ripe tomatoes
1 each green, red, and yellow pepper
¼ cup extra-virgin olive oil
1 lemon
1 tsp dried oregano
4 oz feta cheese
12 black Kalamata olives
freshly ground black pepper

1. Quarter and slice onion and cucumber, trim and dice peppers and tomatoes.
2. Place in a bowl.
3. Squeeze lemon and strain juice. Combine oil, lemon juice, and seasonings
    in a jar and shake. Dice feta.
4. Pour dressing over vegetables, add half the feta, mix gently.
5. Transfer to serving platter. Crumble remaining feta, sprinkle feta and olives over salad.
   Garnish with chopped parsley or oregano.

Serve within 15 min.

TIP: 
• For dairy-free feta cheese, see Vegan Feta in Potpourri.
  It will need to be made the day before.

Prep time: 20 min.
GF, V, DF, Vn with selected ingredients  Serves 4-6