GREEK SALAD - Like the Greeks do.

The Classic, but much ruined Greek Salad.  It's supposed to be clean, simple and fresh and should never contain lettuce.

Serves 2 - in about 20 mins

• 3 medium Tomatoes, firm but very ripe (red not pink).
• Half a Cucumber
• 1 Bell Pepper - whatever colour you prefer.
• 1 medium Onion (red or white)
• 12 or so Kalamata Olives
• 1 tsp of dried Mint
• Sea Salt and freshly ground black Pepper to taste.
• 2 tbsp of red wine Vinegar
• 4 tbsp good Greek Olive Oil
• 200g slab of Feta Cheese
• 1 tsp of Dried Oregano

Step by Step.
Make sure all vegetables are washed and dried thoroughly.
Cut the tomatoes into wedges.
Cut cucumber in half length ways and remove a lot of the seeds then slice into half moons.
Remove stalk and seeds from pepper and cut the into chunks of similar size to the cucumber.
Peel and thinly slice the onion.
Mix all the above into a large serving bowl and then add the olives.
Sprinkle with a little sea salt and some black pepper to taste.
Sprinkle with the dried mint and then drizzle with vinegar and 3tbsp of the oil.
Place the Feta cheese on top of the salad, drizzle with the remaining 1 tbsp of olive oil and sprinkle with Oregano.
Serve as a starter or a side dish and enjoy with a glass of cold, white wine, preferably Retsina.


Variations.
- Use different Olives if you can't find Kalamata ones - but they are everywhere these days.
- Add some pickled capers or caperberries for a little kick of pickle.