Ingredients
4 beefsteak or large tomatoes
1 small red onion, chopped
1 cucumber, deseeded and sliced into small chunks
250g (8oz) feta cheese, diced (always use full-fat)
24 black pitted olives
125ml (4fl oz) extra virgin olive oil
4 tbsp lemon juice
Salt and pepper
2 tbsp chopped fresh mint
2 wholemeal pitta breads, warmed
Method
Quarter the tomatoes, cutting out the hard core.
Place them in a large salad bowl, add the cucumber, red onion, feta cheese and olives.
Mix together the olive oil and lemon juice, add salt and black pepper to taste (don’t use too much salt, as the feta is a salty cheese), then toss to gently mix.
Sprinkle the salad with the chopped mint leaves before serving.
* This salad will keep well in the fridge for a couple of days in a lidded container. Ideally leave at room temperature for around 30 minutes before eating so the flavours have a chance to warm up.
Recipe kindly provided Mrs M Walker
Author: Ros
Author of What's On and Life In The Kitchen!