Ingredients
| 100g tomatoes, roughly chopped | |
| 2 baby cucumbers, peeled, cut in half and seeds removed | |
| 30g Spanish onion, cut into 1cm wedges, soaked in red wine vinegar | |
| 7 Moroccan sundried olives, crushed and stones removed | |
| 5 pickled hot chillies | |
| 10ml red wine vinegar | |
| 20ml extra virgin olive oil, plus extra to serve | |
| 60g feta (use barrel-aged feta if you can get it) | |
| 3 caperberries, cut in half through the stalk | |
| 1 teaspoon dried Greek oregano | |
| 1 lemon cheek, to serve |
Instructions
| 1. | Put the tomatoes, cucumbers, onion, olives and chillies in a bowl and dress with the vinegar, oil and plenty of salt flakes. |
| 2. | Arrange in a large salad bowl, place the cheese on top of the salad and garnish with caperberries. |
| 3. | Give the whole thing a good dash of olive oil, sprinkle with oregano and serve with the lemon cheek – it’s all about the dressing so be generous. |
Recipes & food styling Sean Connolly / Photography Jamie Bowering
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