Greek Village Salad

• ½ red onion, thinly sliced
• 4 ripe tomatoes, in wedges
• 1 cucumber, in thick half-moons
• 1 green pepper, in thin rings
• 16 Kalamata olives
• 1 tbsp red wine vinegar
• Salt
• 200g block feta
• 1 tsp dried oregano
• 5 tbsp extra virgin olive oil

Soak in cold water to soften its bite, then drain.

Toss the tomatoes, cucumber, pepper, onion and olives with the vinegar and a pinch of salt.

Lay the feta on top in one piece, sprinkle with oregano and pour over the oil. Rest so the juices collect.

Serve with crusty bread for the juices.