Greek Village Salad
25 min (incl. resting)easy4 original servings
A simple, bright salad of ripe tomatoes, chunky cucumber and thinly sliced red onion dressed with olive oil, red wine vinegar and dried oregano — the fresh counterpoint to all that grilled meat.
Ingredients
Serves
- 4 ripe tomatoes, chopped into 2 cm pieces
- 1 large cucumber, halved lengthwise and sliced 1 cm thick
- 1 medium red onion, sliced thin into rings
Dressing
- 60 ml olive oil
- 20 ml red wine vinegar
- 5 g dried oregano
- sea salt and black pepper to taste
Instructions
- 1
Soak the sliced red onion in cold water for 10 minutes, then drain. This takes the sharp bite out so it mingles nicely with the other veg.
- 2
Combine tomato, cucumber and onion in a bowl.
- 3
Whisk the olive oil, vinegar, oregano, salt and pepper. Pour over the salad.
- 4
Toss gently and rest for 10 minutes before serving so the juices come out.