Serves 2–3 · 15 minutes prep
Ingredients
- 4 ripe tomatoes, cut into chunks
- 1 cucumber, sliced into half-moons
- ½ red onion, thinly sliced
- 12 Kalamata olives
- 150g feta (blocks or crumbles)
- 1 tsp dried oregano
- 2–3 tbsp extra-virgin olive oil
- Juice of ½ lemon + pinch of salt
Method
- Toss tomatoes, cucumber, onion, and olives in a salad bowl.
- Whisk olive oil, lemon juice, oregano, and salt together.
- Pour over salad, top with feta. Serve immediately.