capsicum (red and green) ‐ cut in long thin strips
red onion ‐ sliced into thin rings
feta cheese ‐ cut into cubes or just roughly broken up
olive oil ‐ extra virgin
salt, pepper
pinch of dried rigani or oregano
olives
vinegar (optional)
Method:
Place all the vegetables into a salad bowl as you cut them up.
Keep the juices of the tomatoes as you cut them and add this to the bowl.
Season with salt, pepper and a little dried rigani then crumble the feta cheese over the top.
This can be neatly cut in cubes or simply broken up and tossed into the salad as they used to do in the country!
For the Greek salad dressing
Use the olive oil and a couple of dashes of good quality vinegar, whisk the oil and vinegar together then pour the dressing over the salad using as much as your tastes dictate.