Greek salad

SERVES 4

300 g (10½ oz) mixed lettuce, leaves

1–2 Lebanese (short) cucumbers

3 large tomatoes

1 red onion, thinly sliced

about 24 kalamata olives

150 g (5½ oz) Greek feta cheese

DRESSING

4 tablespoons olive oil

2 tablespoons balsamic vinegar

2 tablespoons red wine vinegar

1 garlic clove, crushed

1 teaspoon wholegrain mustard

Wash the lettuce and then dry it in a salad spinner or with a clean tea towel (dish towel) and put in a salad bowl. Peel the skin off the cucumber, cut in half lengthways and then cut across the cucumber to make small half moons — toss into the salad bowl. Cut the tomatoes in half and then slice each half into six wedges and add to the salad. Scatter the onion over the salad. Throw in the olives and then cut the feta into small cubes and scatter over the salad. Mix everything together.

Mix the oil and vinegars in a jar, add the garlic, mustard and some salt and pepper then put the lid on the jar and give it a good shake. Taste for seasoning and a good balance between the oil, vinegar, garlic and mustard. Pour the dressing over the salad and then give it a good toss to mix through.

This is one of those meals that you have at least once a month and never tire of. Simple quality ingredients, minimum effort but maximum flavour and enjoyment.