Greek Salad with Tomatoes, Cucumber and Olives with Jason's Hill Cinsault

Serves: 4 | Prep Time: 15 minutes | Cook Time: 0 minutes

Ingredients:

  • 4 ripe tomatoes, cut into wedges
  • 1 cucumber, sliced into half-moons (peel if preferred)
  • 1 small red onion, thinly sliced
  • 1 green bell pepper, sliced into rings
  • 100 g (about ¾ cup) Kalamata olives, pitted or whole
  • 150 g (about 1 cup) feta cheese, cut into cubes or crumbled
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar (or lemon juice)
  • 1 tsp dried oregano
  • Salt and freshly ground black pepper, to taste

(Optional: add fresh parsley or a few capers for extra flavour.)

Prepare the vegetables:

  • Wash all the vegetables thoroughly. Slice the tomatoes into wedges, the cucumber into thin half-moons, the onion into fine slices, and the green pepper into rings.

Combine:

  • Place all the chopped vegetables and olives into a large salad bowl.

Add the feta:

  • Scatter the feta cubes (or crumbled feta) evenly over the top of the vegetables.
  • Make the dressing:
  • In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), oregano, salt, and pepper.

Toss and serve:

  • Drizzle the dressing over the salad just before serving. Toss gently to combine—or leave it layered for a traditional Greek-style presentation.

Garnish:

  • Sprinkle a little extra oregano or drizzle more olive oil on top for a finishing touch.