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Prep Time: 10min + Standing time
Servings: 8
Cooking Time:
Ingredients
- 60ml - red wine vinegar
- 100ml - quality extra virgin olive oil
- 4 - sprigs oregano, leaves stripped
- 2 - red onions, sliced
- 1kg - mixed exotic tomatoes
- 10ml - coarse sea salt
- 20ml - light brown sugar
- 2 - small cucumbers, cut into chunks
- 1 - red or green pepper, seeded and cut into strips
- 100g - quality black Kalamata olives, pitted
- 30ml - capers
- 200g - goat’s milk feta, in chunks
- - mint and oregano for garnish
Method
A delicious salad is always a winner.
Mix the vinegar, oil and oregano, and pour over the onion rings. Refrigerate for about two hours (covered with clingfilm). Cut the larger tomatoes into wedges and halve the small ones; sprinkle with salt and sugar and allow to stand for about 30 minutes.
Make The Salad:
Mix the tomatoes, cucumber and pepper together. Add the olives and the onions in the marinade, and mix. Finally, add the capers, feta and herbs.
Make The Salad:
Mix the tomatoes, cucumber and pepper together. Add the olives and the onions in the marinade, and mix. Finally, add the capers, feta and herbs.
