Ingredients
- 200g Feta cheese
- 4 vine-ripened tomatoes.
- 1 cucumber
- 1 red onion
- 1 firm yellow pepper
- 1 clove of garlic
- 5 tbsp garden mint olive oil
- 2 tbsp pomegranate & fig balsamic
- 18 large black olives e.g. Kalamata
- 1 pinch oregano
- Salt and freshly ground black pepper
Method
Prepare by washing the tomatoes and cucumber and cutting into thin slices. Peel the onion and slice into thin rings. Seed the pepper and cut into thin strips.Drain the cheese, pat dry with kitchen towel and dice into 2cm cubes.
Peel the clove of garlic and cut into two. Use the cut ends of the clove to rub inside a large salad bowl and then dispose of the garlic.
Place the vegetables and feta cheese in the bowl and add the olives.
and the oregano, a little salt and plenty of freshly ground black pepper.
Mix thoroughly before serving without delay.