ingredients
serves 2 - 3
2 lb (1 kg) very ripe Mediterranean tomatoes
6 oz (175 g) feta cheese
2 oz (50 g) black olives
for the dressing
Bunch spring onions
4 fl oz (120 ml) olive oil
6 fl oz (180 ml) non-olive oil
Juice of 1 lemon
2 tablespoons red wine vinegar
1/2 teaspoon sugar
1/2 teaspoon Salt
method
1. Wash the tomatoes and slice them thickly downwards. Layer them in overlapping rows
2. Cut the feta cheese into half inch (1 cm) cubes, sprinkle over the salad, and sprinkle the black olives on top. Wash, trim and chop the spring onions into small pieces and wash and chop the parsley.
3. Put the spring onions, parsley, salt and sugar, oil, lemon juice and wine vinegar into a liquidiser and give it a quick whizz until you have a lovely flecked green dressing.
4. Pour the dressing over the tomatoes, feta cheese and olives, leave it if you can for about 20 minutes, then serve it with Greek bread with sesame seeds baked into the crust or good granary bread.
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