Updated: Jul 26, 2018
4 large vine tomatoes, cut into irregular wedges
1 cucumber, peeled, deseeded, then roughly chopped (the easiest method is to cut in half lengthways after peeling and scoop out the middle with a teaspoon)
½ a large red onion, thinly sliced
16 Kalamata olives
1 tsp dried oregano 85g feta cheese, cut into chunks (omit if cooking vegan)
4 tbsp Greek extra virgin olive oil
Note: you can use baby vine tomatoes if you prefer - adjust the quantity by 5 baby tomatoes to one large vine tomatoes.
Place the tomatoes, cucumber, red onion, olives, oregano, feta and olive oil in a large bowl.
Lightly season, then serve with crusty bread to mop up all of those beautiful juices.
Recipe inspired by Good Food magazine