Greek anchorage salad

• 250 g tomatoes
• 200 g cucumber
• 150 g feta
• 60 g pitted olives
• 50 g onion
• 20 ml olive oil
• 10 ml red wine vinegar
• 1 g dried oregano

Method

1. 1

   Wash tomatoes and cucumber with drinking water and cut into bite-sized pieces. Peel and thinly slice onion.

2. 2

   Mix vegetables and olives in a bowl with oil, vinegar and oregano.

3. 3

   Dice feta and fold in gently. Add pepper and a little salt, as feta and olives are already salty.