Meals and Courses

  • 4 tomatoes, cut into wedges
  • ½ cucumber, cut into bite-sized cubes
  • 1 green pepper, cored, deseeded and cut into rings or thinly sliced
  • 1 red onion, thinly sliced
  • 200 g (7 oz) feta cheese, cubed
  • 100 g (3½ oz) pitted black olives
  • 4 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2–3 teaspoons finely chopped oregano
  • salt and pepper

Arrange the tomatoes, cucumber, green pepper and red onion in a serving dish.

Top the salad ingredients with the feta and olives. Season well with salt and pepper and drizzle with the oil and vinegar. Serve sprinkled with the oregano.

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