There are so many similar versions of this salad with local variations in Turkey, Cyprus, and Bulgaria. After spending several months traveling in Sofia, Bulgaria, I particularly liked their addition sliced Red and Green Peppers. Whatever way you make it, ensure the ingredients are the freshest you can find.
4 Large tomatoes
150g Feta cheese
1 Lemon, juiced
15 Black olives, pitted
5 tbs Olive oil
Salt and black pepper
Preparation and cooking
Peel the cucumber and then dice into 2cm cubes and place in the salad bowl. Slice the tomatoes in quarters, and roughly chop the onion and add to the salad bowl with the olives. Dice up the feta cheese into 2-3cm cubes.
Now make the dressing by combine the juice of 1 lemon, 5 tbs of olive oil, a little salt and pepper, and a handful of finely chopped fresh oregano leaves.
Works well with peppers, different olives, and even dried oregano instead of fresh…but never add Dill, like the version I experienced in Russia, nor grated beetroot as we once experienced in a so-called Greek restaurant in Richmond!