Cullen's Greek Island Salad
4 x Firmly ripe Queensland tomatoes, (the tomatoes must be ripe)
1 x Spanish onion, peeled and finely sliced
250 gm Fetta cheese, cut into small dice
250 gm Kalamata olives
2 tbl Extra virgin olive oil
Juice 1 fresh lemon
Few sprigs flat-leaf parsley
Salt and freshly milled black pepper
Method :
Chop tomatoes into chunks then put into a salad bowl with sliced onion and fetta
cheese. Add olives and then drizzle with olive oil and fresh lemon juice.
Scatter over roughly chopped parsley leaves and then season with a little salt
and a generous quantity of freshly milled black pepper. Serve with pita bread,
Turkish bread or with warm crusty Italian bread.
Serves 4