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Most people are familiar with what a Greek salad is but might not know what a really good one tastes like, as quite often it can be any old salad with olives and feta added. Crisp, chunky summer veg with a punchy vinegar dressing can really hit the spot and this recipe adds in tender, flavoursome chickpeas, which may not be traditional but they add another tasty texture to the salad.
1 small red onion, peeled
250g ripe tomatoes (cherry tomatoes work well)
1 cucumber
2 long green peppers (or bell peppers if not available)
1 long red pepper
3tbsp Merlot Vinegar (or good quality red wine vinegar)
6tbsp Early Harvest Arbequina Extra Virgin Olive Oil
2tsp fresh chopped oregano
1tsp dried oregano
30g small bunch of mint, leaves stripped and roughly chopped
½ 660g jar of Chickpeas
150g Harlequin Olives, drained
200g feta cheese
Salt and pepper, to taste
Cut the onion in half and thinly slice into rings. Soak in cold water to remove some of the harshness.
Cut the tomatoes into halves. Cut the cucumber into quarters, length ways, then cut into 2cm thick slices. Remove the stalk and seeds from the peppers and cut into 1cm rings.
Mix together the vinegar and olive oil, season with salt and pepper and whisk to combine.
10 minutes before you wish to serve the salad, mix together the tomatoes, cucumber, peppers, herbs, Chickpeas and Olives. Drain the onions and add to the mix. Season with salt and pepper then add the dressing. Mix again, taste, and add more seasoning if you think it needs it, taking into account that the feta and olives will both provide some seasoning. Leave to marinate for 10 minutes.
Divide the salad between plates then break up the feta over the top, keeping it big and chunky.