1 generous handful of lettuce leaves (a Mesclun or Sweet Mix leaf) - ensure these are locally grown for absolute freshness and best taste
1 punnet cherry tomatoes, halved
1 Lebanese cucumber, finely sliced
75g marinated Greek olives, drained
1 red onion, finely sliced
1 tsp dried Greek oregano
1 tsp salt
1/2 cup cold pressed olive oil
1/4 cup white vinegar
50g marinated feta (optional)
In a generous salad bowl combine all fresh ingredients – lettuce leaves, tomatoes, cucumber and onion.
Add the olives to your salad bowl and sprinkle over salt and oregano.
In a seperate jug use a whisk to combine the olive oil and white vinegar. Once whisked pour over your salad and use your ‘fairy’ fingers to gently coat the fresh ingredients.
Sprinkle with a marinated feta (optional), season with cracked black pepper and serve with a crusty loaf of fresh bread (as a suggestion).