Greek-Style Tomato Salad

Greek Style tomato salad 3Serves 8

  • 12 ripe tomatoes, skinned
  • Sea salt and cracked black peppercorns
  • 1 tsp of sugar, optional
  • 8 spring onions, including the green ends, finely sliced
  • Bunch of fresh flat leaf parsley, roughly chopped
  • 2 tablespoons of fresh oregano, leaves only, roughly chopped
  • 20 Kalamata Olives, stoned
  • 150g/5oz feta cheese
  • 4 tablespoons dried oregano
  • 12 tablespoons of cold-pressed Greek olive oil
  • Grated zest and juice of one unwaxed lemon

Core the tomatoes and cut into bite-sized crescents. Arrange on a serving plate and sprinkle over sea salt and crushed black peppercorns. Sugar, if needed. Cover and leave for 45 minutes – 1 hour.

When you are ready to serve, sprinkle over the chopped spring onions, chopped parsley, chopped oregano, stoned olive and dried oregano. Crumble over the feta. Add the lemon zest, olive oil and lemon juice.

Eat.