serves
8
prep
10 minutes
difficulty
Easy
serves
8
people
preparation
10
minutes
difficulty
Easy
level
Ingredients
- 2 telegraph cucumbers, chopped
- 4 tomatoes, chopped
- ½ red onion, thinly sliced
- ½ cup flat-leaf parsley, roughly chopped
- 60 ml (¼ cup) extra virgin olive oil
- 100 g Greek fetta
- 50 g (⅓ cup) kalamata olives
Instructions
Place cucumbers, tomatoes, onion, parsley and oil in a large bowl and toss gently to combine. Crumble over fetta and scatter with olives. Serve within 1 hour.
As seen in Feast magazine, Mar 2012, Issue 7. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers .
Photography by Alan Benson.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
