A Greek Style Salad #Recipe

Half a red onion
1 small  lemon
4 good-sized tomatoes
Half a long cucumber or a whole knobbly, crunchy one
100g good quality feta cheese
small handful Kalamata olives
4tbsp good quality extra-virgin olive oil (Greek, if possible!)
1 tsp dried oregano
salt and pepper

1. Half an hour before you want to eat the salad, slice the onion very finely and place in a bowl with the juice from the lemon. This will soften the onion and take away some of the harsh flavour of raw onion.
2. In a small bowl, measure out the olive oil and sprinkle in the oregano with a good sprinkling of salt and pepper. Set to one side.
3. Chop the tomatoes into bite-sized pieces and remove the seeds and mushy middle bit (unless you love seeds and mush, in which case feel free to leave them in!). Peel the cucumber and remove the seeds/fleshy core. Chop the crunchy flesh into small pieces. Cut feta into small cubes and olives into rough quarters.
4. Assemble the salad just before serving. Throw tomatoes, cucumbers, feta and olives into a bowl and mix gently to combine, season with salt and pepper. Sprinkle softened onions over the top and pour over most of the lemony juices over the salad. Use your judgement here - I found I used just under the juice of a whole lemon! Finally pour over the oregano oil which will mingle nicely with the lemony juices.
5. Devour and mop up the gorgeous juices with crusty bread!

This salad would be great with so many things - a side dish at a barbecue, alongside some simply-grilled fish or chicken, a summery lunch time dish, with grilled and marinated lamb chops....

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