Greek Salad

  • A couple tomatoes, sliced in big wedges

  • A cucumber, some of the skin peel off and sliced into half moons

  • Half a red onion, sliced into half moons

  • A handful of black olives, whole

  • A handful of kalamata olives, whole

  • A block of feta, sliced thick

  • ¼ cup extra virgin olive oil

  • 3 tablespoon of red wine vinegar

  • Juice of half a lemon, about a tablespoon

  • 1 teaspoons of herbs de provence

1) Soak red onions in 2 tablespoon of red wine vinegar for about 20 minutes to make them a little sweeter. Drain the vinegar.

2) Put tomatoes, cucumbers, red onion and olives in a bowl and toss them around. Add a little bit of salt and a little bit more than a little bit of pepper.

3) Pour over the extra virgin olive oil, the remaining 1 tablespoon of red wine vinegar and lemon juice.

4) Serve your portion and top with a slice of feta, some of the herbs de provence and more extra virgin olive oil.