An authentic Greek Salad is assembled in a particular way so that the acid from the tomatoes has time to flavour the whole salad. Many recipes call for red wine vinegar but if you give your tomatoes a little time to work their magic, they can add piquancy to the whole salad without adding vinegar. Layering up the ingredients is key then give the salad half an hour at least in the fridge for the flavours to develop. Traditional Greek Salad has feta served as one or two large pieces on the top of the salad rather than small bits crumbled throughout. This salad lasts well for the next day thanks to the ingredients being cut quite big so they don’t go soggy.

INGREDIENTS
Serves 2 Adults & 2 Kids
1 small red onion
300g salad tomatoes
200g cucumber
130g green pepper
75g Kalamata olives
1 block of feta
1/2 tsp flaked sea salt
1/4 tsp dried oregano
good olive oil

• Peel and chop the red onion then scatter in a large wide bowl. Chop the tomatoes (removing the stem core) and scatter over the onions then sprinkle over the salt and grind over a little black pepper.
• Chop the cucumber into chunky pieces and scatter over the tomatoes then top that with chopped and deseeded pepper.
• Scatter over whole olives (don’t cut in half) then place the feta on top and scatter over with the oregano and a really good glug of olive oil.
• Pop the bowl into the fridge for at least half an hour while the acid from the tomatoes leaches out into the onion. Serve as a layered salad and store any leftovers in an airtight container in the fridge.