Greek Salad
From Cherrapeño

Serves 2

1 cucumber
4-5 plum tomatoes
1 red onion
A handful of black olives
Feta cheese, cut into small pieces
1 can of tuna, optional
Extra virgin olive oil, good quality
Red wine vinegar
Oregano, fresh or dried
Salt and pepper to taste
Crusty French bread to mop up the juices

Peel the cucumber, slice in half lengthways and remove the seeds. Slice it up into bite sized pieces. Chop up the plum tomatoes and slice the red onion into thin rings. Mix together and place into 2 bowls.

Scatter the olives, feta and tuna (if using) over the tomatoes, cucumber and onion salad.

Measure 4 tablespoons of the olive oil into a small bowl. Add 1 tablespoon of the red wine vinegar, 1 teaspoon of fresh oregano (½ if using dried) and some salt and pepper to taste. Whisk together and pour over the salad.

Serve with crusty bread.