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Cucumber, tomato and mixed olive salad

Photo: Danielle Smith

Time
20-40 minutes
Difficulty
Medium
Serves
4
Special options

Cucumber, tomato and mixed olive salad

Ingredients

  • 4 roma tomatoes
  • 150g mixed olives
  • ½ continental cucumber, seeded and cut into 7-8cm batons
  • 1 small red onion, sliced into thin rings
  • Leaves from 6 sprigs oregano
  • 3 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp sumac
  • Salt and pepper
  • 200g Greek fetta

Method

Cut a small cross in the base of tomatoes with a small sharp knife and plunge each one into a saucepan of boilingwater for 30 seconds. Remove with a slotted spoon and plunge into a bowl of icedwater. Drain and peel the tomatoes then slice thickly.

Combine sliced tomatoes, olives, cucumber, onion and oregano in a large bowl.

Whisk olive oil, vinegar and sumac in a small bowl with salt and pepper to taste. Pour dressing over salad and toss gently. Crumble fetta over salad.

Serve with a crusty baguette.

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