- serves 8 people
- difficulty Easy level
Ingredients
60 ml (¼ cup) extra virgin olive oil
1½ tbsp balsamic vinegar
1 tsp dried Greek oregano
400 g grape or cherry tomatoes, halved
4 Lebanese cucumbers, chopped
1 small Spanish onion, finely chopped
150 g fetta, cut into 1cm cubes
Instructions
To make dressing, whisk together oil, vinegar and oregano. Place the remaining ingredients in a large bowl and season with salt. Pour over dressing and just before serving, toss salad gently to combine.
As seen in Feast magazine, Issue 8, pg55. Photography by Anson Smart.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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