1 green pepper, deseeded, sliced in rings
1 red onion, finely sliced
1 medium cucumber, sliced
3 medium or 2 large ripe tomatoes, cut in thin wedges
2 oz (handful) ripe (black) kalamata olives, pitted
6 or 7 oz slice of feta cheese
1/2 fresh lemon or juice
extra virgin olive oil (greek from Crete, if available)
fresh oregano or thyme leaves
salt and pepper

In a large flat salad dish, or plate combine sliced vegtables with olives and tomato wedges. Lay slice of feta on top and drizzle with olive oil, squeeeze lemon over that and sprinkle with oregano or thyme and salt and pepper. Alternately, the feta can be cubed or crumbled.

In Crete, the salad is often accompanied by an Italian or French type baton of bread which is used to mop up the leftover olive oil.

This serves 4-6 as a salad or starter and makes an excellent summer lunch served with ice cold Mythos Greek beer!

Submitted by: LKS