Photo: Danielle Smith
- 4 roma tomatoes
- 150g mixed olives
- ½ continental cucumber, seeded and cut into 7-8cm batons
- 1 small red onion, sliced into thin rings
- Leaves from 6 sprigs oregano
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp sumac
- Salt and pepper
- 200g Greek fetta
Cut a small cross in the base of tomatoes with a small sharp knife and plunge each one into a saucepan of boilingwater for 30 seconds. Remove with a slotted spoon and plunge into a bowl of icedwater. Drain and peel the tomatoes then slice thickly.
Combine sliced tomatoes, olives, cucumber, onion and oregano in a large bowl.
Whisk olive oil, vinegar and sumac in a small bowl with salt and pepper to taste. Pour dressing over salad and toss gently. Crumble fetta over salad.
Serve with a crusty baguette.