Lenten Village Salad

Ingredients

• 4 ripe tomatoes, cut into wedges
• 1 cucumber, sliced
• 1 green pepper, sliced into rings
• 1 red onion, sliced
• A handful of Kalamata olives
• 1 tbsp capers
• 1 tsp dried oregano
• 60 ml (¼ cup) olive oil
• 1 tbsp red wine vinegar
• Salt

Method

1. Put the tomatoes, cucumber, pepper and onion in a wide bowl and salt them.
2. Scatter the olives and capers on top.
3. Drizzle with oil and vinegar and sprinkle with oregano.
4. Serve straight away with plenty of bread for the juices.

Tip. A spoon of tahini thinned with lemon makes a creamy stand-in for the feta.