Serves 8 as a side dish
Preparation time 20 minutes, plus 2 hours marinating time

• 60ml red wine vinegar
• 100ml quality extra virgin olive oil
• 4 sprigs oregano, leaves stripped
• 2 red onions, sliced
• about 1kg mixed exotic tomatoes
• 10ml coarse sea salt
• 20ml light brown sugar
• 2 small cucumbers, cut into chunks
• 1 red or green pepper, seeded and cut into strips
• 100g quality black Kalamata olives, pitted
• 30ml capers
• 200g goat’s milk feta, in chunks
• mint and oregano for garnish

1 Mix the vinegar, oil and oregano, and pour over the onion rings. Refrigerate for about two hours (covered with clingfilm). Cut the larger tomatoes into wedges and halve the small ones; sprinkle with salt and sugar and allow to stand for about 30 minutes.

2 Make The Salad Mix the tomatoes, cucumber and pepper together. Add the olives and the onions in the marinade, and mix. Finally, add the capers, feta and herbs.

Text and image: Home magazine