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
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.
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.