Greek salad

This quick salad is packed with bright tomatoes, crisp cucumber, tangy red onion and salty olives.

Ingreadient

• 4 large, ripe, vine tomatoes, cut into thick wedges
• 1 small ridge cucumber, cut into 1cm thick rounds (or ¼ English cucumber, halved lengthways and sliced)
• 1 red onion, thinly sliced
• 16 Kalamata olives
• 200g feta
• Pinch dried oregano
• Glug extra virgin olive oil
• Dash red wine vinegar (optional)

Step by step

1. Combine the tomatoes, cucumber, red onion and olives together in a serving bowl and sprinkle with a little sea salt. Place the feta on top, sprinkle over the oregano and drizzle with olive oil and vinegar, if using. Serve immediately with crusty bread, if liked, to dunk into the juices that gather at the bottom of the bowl.