|60 ml||vinegar — red wine|
|100 ml||olive oil — extra virgin|
|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|
|200 g||goat's milk cheese — feta, in chunks|
|fresh mint — and oregano, to garnish|
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.
Leave a Reply