15 min · Serves 4

A Greek salad made properly — with no lettuce, no shortcuts, and a genuinely great Koroneiki EVOO — is one of the most satisfying things you can put on the table. Our Global Village Greece oil is pressed from Koroneiki olives, the most widely grown variety in Greece, producing an oil that is intensely fruity and robustly peppery. It belongs in this salad the way it belongs on every Greek table. Authenticity has a flavour. This is it.

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
• Global Village Greece Koroneiki EVOO — 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 GV Greece EVOO — 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.