Preparation
- Cut the tomatoes into wedges, the cucumber into chunks and the pepper into thin strips, slice the onion into fine rings and put everything into a large bowl.
- Add the olives and the diced feta and sprinkle the oregano over the top.
- Whisk the olive oil, lemon juice, salt and pepper into a dressing and pour it over the salad. Toss gently so that the feta stays in pieces; the feta is already salty, so season again only at the end.
- Serve immediately with crusty bread to mop up the juices from the tomatoes and oil.
Drink with it
White wine · excellent match
Assyrtiko from Santorini or Moschofilero, well chilled
Citrus freshness and a salty, mineral character pick up the feta and olives, and the acidity stands up to the tomato and lemon.
Which wine pairs with food? A simple approach to choosingFloral gin · excellent match
Mediterranean gin with olive, rosemary and thyme, with tonic, a slice of cucumber and plenty of ice
The botanicals of a Mediterranean gin are the ingredients of the salad itself: olive, herbs and cucumber find an echo, and the tonic gives the salty feta a bitter, cool counterpoint.
Gin styles: London Dry, Old Tom, Navy Strength, and moreRosé · good match
Dry rosé, e.g. from Agiorgitiko or Provence
Light red fruit and freshness suit the ripe tomato without feeling heavy against the olive oil.
Pale lager · good match
Greek or German lager, ice cold
Carbonation and mild bitterness wipe the oil and feta from the palate; the taverna beer for the salad.
Pils or Helles: What's the Difference?London dry gin · good match
Gin and tonic with a slice of cucumber, plenty of ice
Juniper and herbs in the gin meet the oregano and cucumber, and tonic and ice make each sip light against the salty cheese.
London Dry Gin: does it have to come from London?