“The key to this beautiful authentic Greek salad is bold flavours from super-fresh ingredients ”
COOKS IN 15 MINUTES
1 green pepper
6 black olives (stone in)
1 red onion , peeled
extra virgin olive oil
freshly ground black pepper
200 g feta cheese
1 few sprigs of flowering oregano
1 small bunch of fresh mint
Scratch a fork down the sides of the cucumber so it leaves deep grooves in the skin, then chop into erratic slices at an angle. Roughly chop the tomatoes, deseed and slice the pepper lengthways and add to a salad bowl with the chopped veg.
Destone the olives and tear into the bowl. Halve and finely slice the red onion (you can also try shaving it with a speed peeler), then add to the bowl along with a good drizzle of extra virgin olive oil, a good pinch of black pepper.
Toss everything together, then add a good squeeze of lemon juice. Break the feta in half and place on top, add a scattering of flowering oregano, drizzle over a little more extra virgin olive oil and pick over the mint leaves.
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