A classic Greek salad is a joyful celebration of simple, high quality ingredients: ripe, juicy tomatoes, crisp cucumbers, sweet red onion, briny Kalamata olives, chunky wedges of creamy feta and sometimes crunchy green capsicum, all dressed lightly with extra-virgin olive oil, a splash of red wine vinegar, and a scattering of dried oregano, no lettuce needed, so each ingredient shines. The balance of sweet, salty, tangy and herbal flavours, plus the contrast of textures, is what makes it unmistakably Greek and endlessly satisfying.

The recipe takes no more than 15 minutes to put together, and really is the ideal summers salad bowl for yourself or to be shared with friends along with a protein. The key to my recipe is the slight pickling of the red onions, which takes away the sharpness and allows a sweetness to come through to help layer in the more acidic tomatoes. Remember no lettuce in a classic Greek salad, if you’re looking for a lettuce based Greek salad, look no further than my maroulosalata recipe.