Tomato and cucumber salad with oregano and feta

01 Jun 2020
Tomato and cucumber salad with oregano and feta

This recipe was developed for us by local chef, food writer, caterer and teacher, Alan Rosenthal. Find out more about him and his recipes on his website or follow him on Instagram.

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Oregano is delicious and makes a welcome change from basil with tomatoes. In this nod to a Greek salad, don’t forget to use tomatoes and cucumber at room temperature before starting, it’ll taste so much better!

 

Ingredients

½ cucumber, cut into bite sized pieces

4 tomatoes, cut into 8 wedges

3 tbsp extra virgin olive oil

1 tbsp white balsamic vinegar

½ garlic clove, crushed or finely grated

1.5 tbsp chopped fresh oregano

Salt and black pepper

100g feta cheese

 

Method

Simply arrange the vegetables in a bowl.

Then whisk the oil with the vinegar, garlic, oregano, lots of black pepper and a generous pinch of salt or two.

Mix the dressing into the vegetables and allow to marinate for 15-20 minutes before serving.

Top with crumbled feta cheese and a little more oregano.