Name: Herby Greek salad
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: Accompaniment
Ingredients: 60 ml vinegar red wine; 100 ml olive oil extra virgin; 4 fresh oregano; 2 red onions sliced; 1 kg tomatoes mixed exotic; 10 ml sea salt coarse; 20 ml brown sugar; 2 cucumber small, chopped; 1 red pepper or green pepper, sliced; 100 g olives black Calamata, pitted; 30 ml capers; 200 g goat's milk cheese feta, in chunks; fresh mint and oregano, to garnish

Recipe Disclaimer

Tap for method

Ingredients (13)

60 ml	vinegar — red wine
100 ml	olive oil — extra virgin
4	fresh oregano
2	red onions — sliced
1 kg	tomatoes — mixed exotic
10 ml	sea salt — coarse
20 ml	brown sugar
2	cucumber — small, chopped
1	red pepper — or green pepper, sliced
100 g	olives — black Calamata, pitted
30 ml	capers
200 g	goat's milk cheese — feta, in chunks
	fresh mint — and oregano, to garnish

Tap for ingredients

Method:

Mix the vinegar, oil and oregano, and pour over the onion rings. Refrigerate for about two hours (covered with clingfilm). Cut the larger tomatoes into wedges and halve the small ones; sprinkle with salt and sugar and allow to stand for about 30 minutes.

Make The Salad:
Mix the tomatoes, cucumber and pepper together. Add the olives and the onions in the marinade, and mix. Finally, add the capers, feta and herbs.

Word and image: Home magazine

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.