Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 1 large cucumber, sliced into half-moons
• 3 cups chopped ripe tomatoes (about 4 medium tomatoes)
• 1/4 red onion, thinly sliced
• 1 green pepper, chopped
• 1 tsp fine salt
• 1/4 cup olive oil
• 1/3 cup crumbled or finely grated feta-style white brined cheese (sirene if available)
• 2 tbsp chopped fresh parsley
• 1 tbsp red wine vinegar (optional)

Method

1. Put the tomatoes, cucumber, green pepper, and red onion in a large salad bowl.
2. Sprinkle with the salt and toss gently. Leave for 5 minutes so the tomatoes release a little juice.
3. Drizzle over the olive oil and the vinegar if using, and toss once more.
4. Pile the cheese generously over the top of the salad rather than mixing it through, and scatter with the parsley.
5. Serve at once, with crusty bread to mop up the juices.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).