Serves 4 | Prep & Cooking time | 15m
INGREDIENTS
– 2 tbsp HOF early harvest extra virgin olive oil
– 3 large tomatoes, cut into 6 wedges
– 1 cucumber, cut into 1/4 slices
– 1 red Julienne sliced onion
– 200g pitted Kalamata olives
– 120g feta cheese, crumbled or diced
– 1/2 tsp dried oregano
– 1 tbsp red wine vinegar
Combine the tomatoes, cucumber, onion, olives and feta. Sprinkle the oregano and pour in the olive oil and vinegar and moderately toss. Ready to serve.
