15 min · Serves 4

A proper Greek salad needs very little to be exceptional. No lettuce, no unnecessary extras, just ripe vegetables, creamy feta, olives, and a generous drizzle of beautifully balanced Lemon Infused Extra Virgin Olive Oil.

The bright citrus notes of the oil lift every ingredient, bringing freshness to the sweet tomatoes, crisp cucumber, and salty feta. Simple, vibrant, and made for sharing, this is Mediterranean dining at its best.

Ingredients

• • 4 ripe tomatoes, cut into rough wedges
  • 1 telegraph cucumber, cut into thick half-moons
  • 1 green capsicum, seeds removed, roughly sliced
  • ½ red onion, thinly sliced
  • A generous handful of Kalamata olives
  • 200g block of good Greek feta (not crumbled, served whole on top)
  • Dried Greek oregano
  • Flaky sea salt and freshly cracked black pepper
  • Village Press Lemon Infused Extra Virgin Olive Oil, be generous

Combine the tomatoes, cucumber, capsicum, red onion, and olives in a wide, shallow bowl or on a large plate. Season with flaky salt and a crack of black pepper. Pour over a very generous amount of lemon infused extra virgin olive oil, this is not a dish where you hold back.

Place the whole block of feta on top. Drizzle with a little more oil directly over the feta. Finish with a good pinch of dried oregano rubbed between your palms.

Serve with thick-cut bread for mopping, and more oil on the table.

Village Press tip