BC Hothouse Greek Style Salad

Today’s inspiration comes from FOREVER SUMMER | Books | Nigella Lawson: Nigella Lawson’s official site for recipes, books and latest news.

When the heady days of summer call for something easy – make the most of BC Hothouse tomatoes, peppers and English cucumber and throw together this delicious dish.  Inspired by Nigella’s Lawson’s THE ULTIMATE GREEK SALAD from Forever Summer, I followed Nigella’s advice and finely chopped red onion, tossed it in olive oil and red wine vinegar to steep for two hours.   Instead of an overpowering, harsh flavour, it releases the sweetness of the red onion.  Nigella substitutes English cucumber for fennel in her version, as she rightly says, cucumber will go soggy if left around too long.  Serves 2-3 as a side dish. Note: Measurements are very approximate.

4 -6 BC Hothouse on the vine tomatoes

6-8 centimetres of English cucumber

Half a small red onion finely sliced

approx 2 tsp of red wine vinegar

approx 100ml of extra virgin olive oil for onion mix and a little extra

Juice of a lemon

Salt and pepper

200g feta cheese (I used a piece and cut it into chunks. I recommend using whole cheese and cutting it yourself or buying cubed feta for this recipe instead of crumbled).

fresh oregano or pinch of the dried stuff

handful of pitted black olives

1. Follow Nigella’s instructions for the red onion treatment – I cannot do it justice. Step 2 of  THE ULTIMATE GREEK SALAD | Recipes | Nigella Lawson: Nigella Lawson’s official site for recipes, books and latest news.

2.  When your red onion mix is ready, chop the tomatoes in half, dice the cucumber, cut the feta into small cubes and mix together.  Add the black olives and mix again.  You may want to add a small glug of extra virgin olive oil and a little more lemon juice to taste.