- 4 sweet ripe tomatoes
- 1 continental cucumber, peeled (unless you picked it fresh from your garden, in which case leave the skin on)
- 1 spanish onion
- 2-3 tbsp Kalamata olives
- 200g good quality Greek feta
- ½ cup extra virgin olive oil (the best you have!)
- 1 tsp red wine vinegar
- ½ cup lemon juice
- ½ tsp greek dried oregano
- ½ tsp salt
- Crusty bread to serve
Slice the tomatoes, cucumbers and capsicum. Try to make them all an even size.
Slice the red onion into think rings and soak in the lemon juice for about half and hour.
Assemble all the ingredients together in a bowl.
Sprinkle the oregano and finish off with the red wine vinegar, salt and olive oil.
Mix well, then crumble feta cheese on top.