Fresh, summery and perfect for weeknight light dinner. There is a debate whether this salad is served with lettuce or not, we have seen it both ways and taste just as good. We see no possibility of harming the outcome by adding more veggies to your meal!
4 medium ripe tomatoes
1/2 medium red onion
1 green bell pepper
1/2 cup kalamata olives (or black olives)
1 tbsp red wine vinegar
3 tbsp extra virgin olive oil
2 tsp dried oregano
100gr (4oz) Greek feta cheese
salt and pepper to taste
Cut tomato into wedges. Thinly slice the onion. Peel the cucumber and dice. Remove the seeds of the bell pepper and slice into rings. Cut the olives by half. Transfer all into a medium bowl with lettuce.
In a small bowl whisk the olive oil, vinegar, ground pepper and salt. Pour over the salad and toss everything with your clean hands or tongs. Top with block of feta (or crumble and scatter if you prefer). Sprinkle the oregano and serve.
Source: Adapted from Jamie Does by Jamie Oliver.