This rich multi-coloured salad, accompanied with a lean meat, fish or chicken, makes an easy, delicious meal that will surely tantalize everyone’s taste buds and satisfy  hearty appetites.

Greek Salad is one of the easiest salads to make - you may have noticed there is no lemon, balsamic vinegar or garlic in this recipe.  By all means add them if you like. Enjoy!

Ingredients:
6 firm ripe Plum (Roma) Tomatoes
1 large Long English Cucumber
1 medium Red Onion
1 of each small Yellow/Orange/Red/Green Bell Pepper
1 cup (500 grams) Goats Feta Cheese
12 or more Kalamata Olives
½ cup (250 grams) Extra Virgin Olive Oil
Crushed Oregano
Course Ground Black Pepper to taste

Wash and dry off all vegetables, except onion. Cut the vegetables into uniform size pieces. Cut tomatoes into wedges. Peel cucumber using a potato peeler alternating strips, (stripe effect) cut lengthwise in half and slice into chunks. Peel onion and cut into square chunks. De-seed peppers and cut into square chunks.

Place these ingredients into a large salad bowl. Top with chunks of “crumbled” feta cheese, sprinkle with oregano and olives. Cover and let salad sit at room temperature for 1 hour. When ready to serve, pour olive oil evenly over salad and toss well.  Add more oil if desired.