Greek Village Salad

Ingredients

• 150 g black olives
• 3 cloves garlic
• 1 tsp Dried oregano
• 6 tbsp Olive oil
• 2 cucumbers
• 3 beef tomatoes
• 1 onion
• 300 g sheep cheese (feta)
• 4 tbsp Lemon juice
• Salt
• Pepper
• olive oil (for marinating)

Instructions

1. 1.

   Drain the olives in a sieve. Peel and finely chop 2 cloves of garlic. Mix with oregano and olive oil, then submerge the olives in the mixture. Cover and let sit for at least 24 hours.

2. 2.

   Peel the cucumbers and slice them. Wash the tomatoes, remove stems, and cut into bite-sized pieces. Peel the onion and slice thinly.

3. 3.

   Whisk lemon juice with ½ tsp salt and plenty of freshly ground pepper to make the dressing. Strain the olives, reserving the oil for later use.

4. 4.

   Rub a salad bowl with the remaining garlic clove. Add cucumber slices, tomato pieces, onion rings, and olives to the bowl. Crumble the sheep cheese over the top and fold in the dressing.

5. 5.

   Serve immediately or chill before serving.