Greek Salad

  

• ½ red onion
• 2 tbsp red wine vinegar
• 6 tbsp extra virgin olive oil
• 10 small tomatoes
• ½ tsp sugar (optional)
• 1 cucumber, chilled
• 25 kalamata olives
• 1 tbsp capers, drained
• Generous pinch of dried oregano
• 1/4 cup feta

Slice the onion as thinly as possible. Whisk the vinegar with half the oil and stir into the onion. Leave to soak for at least 20 minutes, but a few hours won't do any harm.

Cut the tomatoes into generously bite-sized chunks, sprinkle with the sugar (if using) and a good pinch of salt, and leave for 10 minutes.

When ready to serve, roughly chop the cucumber into chunks and arrange on a platter. Add the tomatoes, onions (reserving any soaking liquid), olives and capers. Whisk the rest of the oil into any liquid remaining in the onion bowl, then use this to dress the salad, along with most of the oregano.

Crumble the feta on top, and sprinkle with the remaining oregano to serve.