Greek salad

Prep Time: 10min + Standing time
Servings: 8
Cooking Time:
  • 30ml - capers
  • 20ml - light brown sugar
  • 4 - sprigs oregano, leaves stripped
  • 200g - goat’s milk feta, in chunks
  • - mint and oregano for garnish
  • 2 - red onions, sliced
  • 100g - quality black Kalamata olives, pitted
  • 2 - small cucumbers, cut into chunks
  • 1kg - mixed exotic tomatoes
  • 1 - red or green pepper, seeded and cut into strips
  • 100ml - quality extra virgin olive oil
  • 60ml - red wine vinegar
  • 10ml - coarse sea salt
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.

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