Ingredients

• 1 Large cucumber
• 4 tomatoes
• 1 punnet of roma cherry tomatoes
• 1 green capsicum (bell pepper)
• Half red onion
• Approx 20 kalamata black olives
• One handful of fresh oregano
• One handful of fresh basil
• Two lemons
• 4 tbsp olive oil
• Pepper
• 100g - 3.5 oz Feta cheese

Steps

• Step 1

  Using a vegetable peeler, remove by peeling approx three quarters of the skin. It should have green stripes. Split in two lengthwise and cut across into fairly thin slices and add to a large mixing bowl.

• Step 2

  Remove the eyes from the large tomatoes and cut into rustic pieces. Slice the cherry tomatoes in half and add to bowl.

• Step 3

  Slice the capsicum leaving the seeds and cut into thin long strips. Add to bowl.

• Step 4

  Peel and cut the red onion in half, slice very thinly, add to bowl.

• Step 5

  Add the pitted black olives.

• Step 6

  Remove the oregano leaves from their stems and chop leaves finely, add to bowl.

• Step 7

  Scrunch the basil and shred using a knife, add to bowl.

• Step 8

  Cut the lemons and squeeze all the the juices into the bowl, catch and seeds through a strainer or using your hands.

• Step 9

  Add pepper and olive oil. Toss well and transfer to a salad bowl. Add the feta cheese by crumbling on top using your fingers. Serve immediately or refrigerate.

Little Tips

This version has no lettuce although you can certainly add some if you wish.
Basil and capsicum are optional.
You can add salt however feta cheese being very salty should be sufficient.