Greek Salad with Feta

Nutrition per serving (estimate)

Why we like it

Juicy vegetables, salty feta and briny olives balance each other, and a simple olive oil and oregano dressing pulls it together. Plenty of vegetables per serving for very little effort.

Ingredients

• 1 large cucumber
• 250g cherry tomatoes
• 1 red onion
• 100g feta cheese
• 80g kalamata olives
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper

Method

1. Chop cucumber into chunky half-moons — no need to peel.
2. Halve the cherry tomatoes.
3. Slice red onion thinly — soak in cold water 5 minutes to reduce sharpness if preferred.
4. Combine cucumber, tomatoes and drained onion in a large bowl.
5. Add olives. Crumble feta over the top in large chunks.
6. Drizzle with olive oil and red wine vinegar.
7. Sprinkle oregano, salt and pepper. Toss gently — you want feta to stay chunky.
8. Serve immediately or refrigerate up to 2 hours.