4 ripe tomatoes
1 red onion
1 cucumber
1 green pepper
1 red pepper
250 g feta cheese
100 g black olives
½ lemon
80 ml olive oil
1 tbsp oregano
salt and pepper
Method: Firstly, cut the top of the tomato and discard. And continue to chop it roughly into rustic chunky slices. Then, discarding the bottom, roughly cube.
Take another tomato and repeat until all the tomatoes are cut into chunky cubes. Then place in a large bowl.
Slice the onion in half then cut into thin slices and transfer them into the bowl with the tomatoes.
Using your vegetable peeler, peel off the skin from top to the bottom, creating a striped pattern by peeling then missing the next strip. Cut off both ends then slice them in half and cut them across into cubes.
And add them to the bowl of tomatoes and onion.
Take a red pepper and using your large knife cut into several large slices discarding the centre with the seeds. Cut the slices in half and then into chunky cubes. Take a green pepper and repeat exactly the same process.
When they are all cubed transfer them into the bowl with the rest of the ingredients.
Add the oregano to the bowl then the black olives and the salt and pepper. Then taking a fork, pierce a lemon and squeeze the juice all over the salad discarding any pips then pour over the olive oil and using your spoon combine it all together.
Just before serving heap the feta cheese on top of your salad and serve.
