Recipe for May

Greek feta salad

Sent in by Anne Kinsman


4 tomatoes, cut into wedges
Half a cucumber cut into bite sized cubes
1 red pepper, cored deseeded and cut into ring for thinly sliced
1 red onion, thinly sliced
200g (7oz) feta cheese, cubed
100g (3 ½ oz) pitted black olives
4 tablespoons olive oil
2 tablespoons white wine vinegar
2 teaspoons finely chopped oregano
Salt and pepper


1. Arrange the tomatoes, cucumber, red pepper and onion in a serving dish.
2. Scatter the cheese and olives over the salad, season well with salt and pepper and drizzle with the oil and vinegar.
3. Sprinkle over the oregano before serving.