Village Greek Salad

In a small bowl, toss the onion and vinegar with a pinch of salt; set aside for 10 minutes. Meanwhile, cut the tomatoes into irregular shapes and put in a large serving bowl. Halve the cucumber lengthways, scoop out and discard the seeds, then slice into 0.5cm half-moons. Slice the green pepper thinly. Add both to the bowl with the tomatoes. Tear in the pitted olives. Add the pickled red onion, reserving the vinegar; season.

If using basil, tear it into the bowl of a mini food processor and add the oil and reserved vinegar. Whizz until smooth, then pour it over the salad and toss. If not using the basil, simply dress the salad with the extra virgin olive oil and reserved vinegar. Lay the feta blocks over the salad, sprinkle over the oregano, season and drizzle with a little more extra virgin olive oil to serve.