Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 4 generously
4 large, ripe, vine tomatoes, cut into thick wedges
1 small ridge cucumber, cut into 1cm thick rounds (or ¼ English cucumber, halved lengthways and sliced)
1 red onion, thinly sliced
16 kalamata olives
pinch dried oregano
glug extra virgin olive oil
dash red wine vinegar (optional)
1. Combine the tomatoes, cucumber, red onion and olives together in a serving bowl and sprinkle with a little sea salt. Place the feta on top, sprinkle over the oregano and drizzle with olive oil and vinegar, if using. Serve immediately with crusty bread, if liked, to dunk into the juices that gather at the bottom of the bowl.
This recipe first appeared in Waitrose Food, August 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving 1031kJ
This recipe was first published in Tue Aug 01 17:00:27 BST 2017.