Greek Salad

Serves 4

INGREDIENTS

4 Persian cucumbers, chopped

12oz heirloom cherry tomatoes, halved

1/2 teaspoon kosher salt

1/4 cup olive oil

2 tablespoons red wine vinegar

1 small red onion, thinly sliced

2oz Kalamata olives, pitted and halved

6oz feta cheese

3/4 teaspoon dried oregano

METHOD

1. To a large bowl or serving platter, add the the chopped cucumbers and cherry tomatoes and sprinkle over the kosher salt. This will help release the juices from the cucumbers and tomatoes.

2. In the meantime, make the dressing by combining the olive oil and red wine vinegar.

3. Return to the cucumbers and tomatoes, and sprinkle over the sliced red onion and Kalamata olives. Pour over the dressing, top with a block of feta, and sprinkle over the dried oregano. 

4. Toss just before serving, breaking up the feta into smaller chunks.