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Cucumber, tomato and mixed olive salad

Lynne Mullins

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Cucumber, tomato and mixed olive salad
Cucumber, tomato and mixed olive saladDanielle Smith

Cucumber, tomato and mixed olive salad

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Ingredients

  • 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

Method

  1. 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.

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