1 medium red onion
1 tablespoon dried oregano
sea salt & freshly ground black pepper
2 tablespoons red wine vinegar
150 ml extra virgin olive oil
5 tomatoes or 20 cherry tomatoes
1 teaspoon Chelsea Caster Sugar
2 medium cos lettuces, torn into bite sized pieces
2 Lebanese or 1 small telegraph cucumber
1 cup black olives, pitted
400 g feta cheese
juice of 1 lemon
1/2 cup chopped parsley

Peel and finely slice the red onion. Place in a bowl and sprinkle with oregano and salt and freshly ground black pepper. Drizzle over the red wine vinegar and olive oil. Cover with cling film and marinate for 2 to 3 hours at room temperature. This helps to get rid of some of the strong lingering onion taste. Chop up the tomatoes or halve the cherry tomatoes and sprinkle with caster sugar and salt and freshly ground black pepper and set aside while you chop up the cucumber, feta and parsley. Mix these and the tomatoes with the cos lettuce, lemon juice, olives and marinated onion mixture. Serve with crusty bread.