• 2 small cucumbers
  • 2½lb (1kg) tomatoes 
  • 1 red onion
  • 2 green bell peppers, cored, seeded, and cubed 
  • 4½oz (125g) Kalamata or other Greek olives 
  • 6oz (175g) feta cheese, cubed


  • 3 tbsp red wine vinegar salt and freshly ground black pepper 
  • ½ cup extra virgin olive oil
  • 3-5 sprigs of oregano leaves picked and finely chopped
  • 7-10 sprigs of parsley, leaves picked and finely chopped 


To make the vinaigrette, whisk together the vinegar, salt, and pepper. Gradually whisk in the oil, so the vinaigrette emulsifies and thickens slightly. Add the herbs, then whisk again and taste for seasoning

Peel the cucumbers and cut each in half lengthwise. Scoop out the seeds with a teaspoon. Discard the seeds. Cut the cucumbers lengthwise into 2-3 strips, then into ½ in (1cm) slices

With the tip of a small knife, core the tomatoes. Cut each one into eight wedges, then cut each wedge in half. Peel and trim the red onion and cut into very thin rings. Gently separate the concentric circles within each ring with your fingers.

Put the cucumbers, tomatoes, onion rings, and peppers in a large bowl. Brisky whisks the dressing, pour it over, and toss thoroughly. Add the olives ( they may be either left whole or pitted) and feta gently tosses again. 

Taste for seasoning. Allow the flavors to mellow for about 30 minutes before serving


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