Greek salad

• 4 large vine tomatoes, cut into irregular wedges

• 1 cucumber, peeled, deseeded, then roughly chopped

• ½ a red onion, thinly sliced

• 16 Kalamata olives 1 tsp dried oregano
  

• 85g feta cheese, cut into chunks (barrel matured feta is the best)

• 4 tbsp Greek extra virgin olive oil

proceed with the preparation:

1. Place 4 large vine tomatoes, cut into wedges, 1 peeled, deseeded and chopped cucumber, ½ a thinly sliced red onion, 16 Kalamata olives, 1 tsp dried oregano, 85g feta cheese chunks and 4 tbsp Greek extra virgin olive oil in a large bowl.

2. Lightly season, then serve with crusty bread to mop up all of the juices.