This is one of my favourite salads and feels like you’re eating a meal especially if you serve with some flatbreads or lamb kebabs/grilled halloumi kebabs!
Firstly I make the dressing and place in a large salad bowl:
3 tablespoons of Aspall Red Wine Vinegar
6 tablespoons of quality single press olive oil
Freshly ground black pepper & salt
1 teaspoon dried oregano
Handful of finely chopped fresh dill (reduce right down if you decide to use dried instead)
Mix together.
The Salad
Half a cucumber
Assorted tomatoes – mixture of colours & types is best but tasty ripe ones regardless
Green Pepper
Red Onion
Kalamata Olives (I like to use the herby ones from the farm shop but any will do)
200g Yorkshire Salad Cheese (Feta)
With a fork score the sides of the cucumber and then slice into discs and place in bowl.
Slice and half tomatoes depending on size and add to bowl.
Deseed and slice in circles where possible the green pepper, slice the remainder and add to bowl
Add olives
Half and thinly slice the red onion – add as much as you would like ( I go light but some like more)
Mix the whole lot together, ensuring that the dressing covers it all.
Dice the Yorkshire Salad Cheese and add to the salad – I tend to lightly mix the salad at this point so that the cheese has the dressing on but is not hidden in the bottom of the bowl.
Enjoy on its own or as a side.