Serves 4 as a starter, or a light lunch with some fresh, crusty bread.
4 firm ripe tomatoes, cut in wedges
half a cucumber, peeled, split in half and then sliced thinly
a green bell pepper, de-seeded and thinly sliced in rings
a mild onion, thinly sliced in rings
salt and pepper
4 tablespoons of virgin olive oil
150 g (5oz) of feta cheese, cubed
at least 12 black olives
small bunch of parsley, roughly chopped
a few sprigs of oregano or marjoram
Put the salad ingredients into a bowl, sprinkle with a little salt (be careful here because the cheese could be very salty), freshly ground black pepper and olive oil before tossing well. Then arrange the feta cheese, olives and herbs on top, to complete this Greek salad.