Cucumber, tomato and mixed olive salad
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.