Traditional Authentic Greek Salad

Halve 1 red onion and thin slice it into half-moons.

In a small bowl, mix 1 cup ice water with 1 tbsp red wine vinegar. Submerge the sliced red onions and leave them to soak for 5 minutes while preparing other vegetables.

Cut 4 organic ripe tomatoes into large thick wedges and round slices. Place them directly into a large salad mixing bowl.

Partially peel 1 English cucumber using a peeler to create alternating green stripes. Cut cucumber in half lengthwise, then chop into thick half-moon slices. Add to the mixing bowl.

Slice 1 green bell pepper into whole rings by cutting around the central core. Remove the core and seeds, then add the pepper rings into the mixing bowl.

Remove the soaked red onion slices from the ice water and drain well. Add the onions and 100g pitted Kalamata olives into the mixing bowl with the vegetables.

Season the salad with 0.5 tsp salt and 0.25 tbsp dried oregano. Drizzle over 4 tbsp extra virgin olive oil and 1 tbsp red wine vinegar.

Gently toss the salad with tongs until all ingredients are lightly coated with olive oil and seasonings. Transfer the tossed salad to a large serving platter.

Place 200g Greek feta cheese in large thick blocks right over the top of the salad. Sprinkle with remaining 0.25 tbsp dried oregano and drizzle with 1 tbsp extra virgin olive oil.