Greek Salad

For a change, let’s make a salad, which can be eaten as a light lunch or dinner. You can also have it as a side dish on your table. It is a colorful dish dressed with various vegetables!

Ingredients:
4 ripe tomatoes
1 red onion
1 cucumber
1 green pepper
1 red pepper
250 g feta cheese
100 g black olives
½ lemon
80 ml olive oil
1 tbsp. oregano
salt and pepper
1 cutting board
1 knife
1 bowl
1 spoon
1 fork
1 peeler
Serves: 2
Preparation Time: 15 minutes

Cooking Time: 15 minutes

Recipe
Cut top and bottom of the tomato and discard them. Now continue to chop it roughly into rustic chunky slices and roughly cube. Greek salad is a rustic salad, so everything is cut big and chunky. Do the same with your other tomatoes as well, and place these chunky pieces in a large bowl. Not it’s time to get to the onion. First slice it in half, then cut into thin slices and transfer them into the bowl with the tomatoes. As for the next step, peel off the skin from top to the bottom of your cucumber Using your vegetable peeler; creating a striped pattern by peeling then missing the next strip. Cut off both ends then slice them in half and cut them across into cubes. And add them to the bowl of tomatoes and onion.
Take a red pepper cut it into several large slices discarding the center with the seeds using your large knife cut. Cut the slices in half and then into chunky cubes. Take a green pepper and repeat exactly the same process.When they are all cubed transfer them into the bowl with the rest of the ingredients.

You can now add the oregano, the black olives and the salt and pepper to the prepared mixture. Pierce a lemon by a fork and squeeze the juice all over the salad discarding any pips then pour over the olive oil and use your spoon to combine it all together.   
It’s time to serve your dish: just before serving heap the feta cheese on top of your salad and serve.