For the dressing:

• 3 tbsp extra virgin olive oil
• 3 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 to 2 tsp honey (optional)
• 1 tsp dried oregano
• ¼ tsp salt, plus more to taste
• ¼ tsp black pepper

For the salad:

• 1 English cucumber, seeded and cut into small cubes
• 150 g cherry tomatoes, halved or quartered
• 80 g red onion, thinly sliced
• 75 g kalamata olives
• 75 g feta cheese, cubed
• 15 g fresh flat-leaf parsley, chopped (optional)

1. Rinse all your vegetables under purified filtered water before prepping. This removes any residues and keeps the flavours clean.
2. Add all the dressing ingredients to a small jar with a lid. Seal and shake vigorously until well combined. Taste and adjust seasoning as needed.
3. Add the cucumber, cut into small cubes, and the cherry tomatoes, halved or quartered, to a large salad bowl. Add the red onion, olives, and parsley and toss briefly to combine.
4. Drizzle over the dressing and toss to combine.
5. Add the feta last, either folded in as cubes or placed whole on top of the salad for a more rustic presentation.
6. Serve immediately, or leave to rest for 10 minutes to let the dressing soak in.

Notes: Traditional Greek salad includes unpitted kalamata olives. Opt for pitted if you are serving children. The feta and olives are both quite salty, so hold back on additional salt until you have tasted the finished salad.