Greek Salad

Greek salad is the quickest dish of the Mediterranean summer: a few fresh ingredients, good-quality olive oil, and the crunchy, refreshing bowl is ready.

1. Cut the tomatoes into larger wedges, and the cucumber into thicker, good-to-bite rounds or half rounds.

2. Put the vegetables in a bowl, but do not yet mix them.

3. Drizzle over the olive oil, salt lightly, then gently turn it over with a few movements.

4. Crumble or break the feta cheese in larger pieces over the top.

5. Do not mix any further, so the cheese and vegetables keep their texture and shape.

Tip: Let it stand for 10 minutes before serving – in that time the juice of the vegetables mingles with the olive oil and gives a lovely dressing.