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With the good season fast approaching here we are with a quick summer salad dish and also the national dish of Greek cuisine. This can be easily prepared for a quick lunch or as a side salad with other summer dishes. The inspiration for this recipe comes from ingredients readily available to peasants in the countryside. The translation of the original name of the dish in Greek says exactly that so this should be kept as simple and fresh as possible. I prefer to serve it at room temperature rather than refrigerated. Perfect also for a diabetic and low-gi diet.

Ingredients for two people:

• 4 large vine tomatoes, cut into irregular wedges
• 1 cucumber, peeled, then roughly chopped or sliced
• 85g feta cheese, cut into chunks
• ½ red onion, thinly sliced
• Kalamata olives
• 1 tsp dried oregano
• 4 tbsp Greek extra virgin olive oil
• Salt and pepper

Preparation:

1. Place in each serving bowl individual portions from the quartered tomatoes, the peeled and sliced cucumber, the red onion, the olives and the cheese chunks;
2. Lightly season with salt and pepper, the dried oregano and drizzle with olive oil;
3. Serve immediately with crusty or pitta bread to mop up all of the juices.

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