Ingredient:
4 beefsteak or slicing tomatoes
1 cucumber, sliced
250 g (8 oz) feta cheese, diced
24 black olives, pitted
125 ml (4 fl oz) extra virgin olive oil
4 tbsp lemon juice
Salt and black pepper
2 tbsp chopped fresh oregano or flat-leaf parsley
Method:
Halve the tomatoes lengthways, cut out the cores, and cut each half into four wedges.
Put the tomatoes into a large salad bowl, and add the cucumber, feta cheese, and olives.
Spoon over the olive oil and lemon juice, and add salt and black pepper to taste (do not use too much salt as feta is a salty cheese), then toss gently to mix.
Sprinkle the salad with the oregano or parsley before serving.
4 beefsteak or slicing tomatoes
1 cucumber, sliced
250 g (8 oz) feta cheese, diced
24 black olives, pitted
125 ml (4 fl oz) extra virgin olive oil
4 tbsp lemon juice
Salt and black pepper
2 tbsp chopped fresh oregano or flat-leaf parsley
Method:
Halve the tomatoes lengthways, cut out the cores, and cut each half into four wedges.
Put the tomatoes into a large salad bowl, and add the cucumber, feta cheese, and olives.
Spoon over the olive oil and lemon juice, and add salt and black pepper to taste (do not use too much salt as feta is a salty cheese), then toss gently to mix.
Sprinkle the salad with the oregano or parsley before serving.
