Horiatiki Salata

Ingredients

• 600 g very ripe tomatoes
• 1 large cucumber
• 1 small red onion
• 1 green bell pepper
• 16 Kalamata olives
• 200 g feta, in one piece
• 60 ml extra virgin olive oil
• 1 tsp dried Greek oregano
• Sea salt
• Crusty bread, to serve

Before you cook

• Cut the tomatoes into thick wedges
• Cut the cucumber into chunky half-moons, peeled or not as you prefer
• Slice the red onion into thin rings
• Slice the green pepper into rings and discard the seeds

Steps

1. Pile the tomato wedges into a wide shallow bowl.
2. Sprinkle the tomatoes with sea salt and leave them for 2 minutes so they start to release their juice.
3. Add the cucumber, onion rings and pepper rings and turn everything gently with your hands.
4. Scatter the olives over the top.
5. Lay the whole slab of feta across the centre of the salad without breaking it up.
6. Crumble the dried oregano between your fingers over the feta so the heat of your hands wakes up its scent.
7. Pour the olive oil slowly over the cheese and vegetables.
8. Serve immediately with bread to mop the juices from the bottom of the bowl.