Greek Salad

• tomato, cut into wedgesripe4 piece
• cucumber, half-moons1 piece
• onion, thinly slicedred preferred½ piece
• kalamata olive, pitted80g
• feta, in a thick slab150g
• olive oilbest quality3 tbsp
• red wine vinegar1 tbsp
• oreganodried1 tsp

Method

1. 1

   Cut tomatoes into thick wedges and place in a wide bowl.

   Big chunks, not dice — this is a rustic salad.

2. 2

   Slice cucumber into half-moons and add to the bowl.

3. 3

   Add sliced red onion and pitted kalamata olives.

4. 4

   Drizzle generously with olive oil and a splash of red wine vinegar.

5. 5

   Sprinkle dried oregano, salt, and black pepper over the top.

6. 6

   Top with a thick slab of feta — never crumbled — and serve.

   A whole slab of feta on top is the traditional way.

Per serving

248

kcal

7g

protein

11g

carbs

20g

fat