My favorite greek salad

1. Start by slicing your Beef ,Vine and Cherry Tomatoes and adding to a salad bowl

2. Peel the skin off the cucumber and slice, adding the slices to the bowl as you go

3. Slice your Green Pepper into thin slices add to the bowl, providing the crunch in the salad

4. Slice your red onion wafer thin to avoid them becoming overpowering and add to the bowl

5. Now to get some seasoning onto the salad add the olives and capers by crushing them over the bowl and adding them directly to the bowl (catching the stones of the olives as you go) this releases their natural salt and means that you wont require salt later (note: I understand capers aren’t to everyones taste so a good variation is to cut out the capers and add a pinch of sea salt instead)

6. Next roughly slice your mint and dill roughly and add to the bowl, don’t be fussy about how you slice these ingredients it’s a rustic village salad it don’t need to look to pretty

7. Now its time to dress the salad add red wine vinegar, lemon juice and half you’re Greek extra virgin olive oil and mix well to get everything well dressed

8. Now place a large block of Feta cheese on top of the salad, don’t feel the need to crumble the feta unless you enjoy your salad that way, I personally prefer the block because it crumbles naturally as people dig in and is more authentic to salads I’ve eaten in Greece

9. Sprinkle your dried oregano over the feta and pour the remaining extra virgin olive oil over the feta
Finally sprinkle your Greek basil over the salad (I admit this is more decrative than necessary, but it will also add an excellent aroma to the salad) and it’s ready to serve

10. This is lasts for a day in the fridge (2 days tops) so if you don’t eat it all it’s an excellent lunch to take into work the next day, also it doesn’t necessarily have to be this combination if there’s parts that don’t fully appeal to you then make your own addition and subtraction to your salad next time you make it