Greek Salad

I substitited grapes for the olives

½ small red onion, thinly sliced

2 large ripe tomatoes, roughly chopped

½ cucumber, deseeded and roughly chopped

100g/3½oz reduced fat feta cheese, drained and cut into cubes

50g/1¾oz black olives, pitted and drained (in brine not oil and preferably Kalamata olives)

small handful fresh mint leaves

½ tsp dried oregano

2 tsp extra virgin olive oil

2 tsp fresh lemon juice

sea salt and freshly ground black pepper

1. Put the onion, tomatoes and cucumber in a bowl and season to taste.
2. Scatter the feta, olives and mint leaves on top. Sprinkle over the oregano and toss lightly. Drizzle over the oil and lemon juice