This is one of my favourite salads. It’s so beautifully vibrant, not to mention tasty too. Tomatoes and cucumbers pair very well together, the red capsicum gives a lovely crunch and the onion brings a slight sharpness to the dish. The vinaigrette dressing is light in flavour and the fresh oregano adds a peppery zing. The creamy and lightly salted almond feta cheese compliments and balances this dish wonderfully.
250g (8.8 ounces) cherry tomatoes, halved
1 large Lebanese cucumber, diced
½ medium red onion, thinly sliced
1 small red capsicum, diced
100g (3.5 ounces) almond feta cheese
1½ tablespoons (22.5ml) light olive oil
1½ tablespoons (22.5ml) lemon juice
1 small garlic clove, minced
2 tablespoons (30ml) fresh oregano leaves, finely chopped
Salt and pepper to taste
In a medium bowl whisk the dressing ingredients together.
Now add the tomato, cucumber, onion and capsicum to the bowl. Gently mix the vegetables through the dressing until evenly coated. Cover with plastic wrap and refrigerate for an hour or so to allow the flavours to develop.
Carefully cut the almond feta into small cubes.
The almond feta is quite delicate, so when I’m layering up my serving bowl, I add half of the vegetables and then sprinkle over half of the feta cheese. Then I add the remaining vegetables and sprinkle the rest of the feta over the top.