• 3 tomatoes, cut into wedges
  • 1/2 cucumber (150g), sliced
  • 1/2 red onion, thinly sliced
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 1,5 tsp dried oregano or basil
  • 75-100g feta cheese
  • black Greek olives (I didn’t have any; I would have loved them!)

Rule number 1 is to not just throw everything together at once! Combine tomatoes, cucumber and onion in a bowl. Then sprinkle with salt and let sit for 5-10 minutes.

TIP! Letting the salted veg sit before adding oil allows for the natural acidic juices from the tomato to combine with the olive oil. This way there’ll be no need for lemon juice or vinegar.

Then add olive oil and sprinkle with your choice of dried herbs plus grind black pepper to taste. This makes 2 servings as a side or 1 main. Add feta accordingly.

Enjoy your summery salad! And if you have a moment, click on my Instagram feed on the right and go read about the thermodynamic effect of foods. You’ll discover what food groups are extra useful for us to eat!

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