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1
cut the top of the tomato and discard.
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2
And continue to chop it roughly into rustic chunky slices.
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3
Then, discarding the bottom, roughly cube.
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4
Take another tomato and repeat until all the tomatoes are cut into chunky cubes.
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5
Then place in a large bowl.
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6
Slice the onion in half then cut into thin slices and transfer them into the bowl with the tomatoes.
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7
Using your vegetable peeler, peel off the skin from top to the bottom, creating a striped pattern by peeling then missing the next strip.
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8
Cut off both ends then slice them in half and cut them across into cubes.
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9
And add them to the bowl of tomatoes and onion.
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10
Take a red pepper and using your large knife cut into several large slices discarding the centre with the seeds.
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11
Cut the slices in half and then into chunky cubes.
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12
Take a green pepper and repeat exactly the same process.
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13
When they are all cubed transfer them into the bowl with the rest of the ingredients.
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14
Add the oregano to the bowl then the black olives and the salt and pepper.
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15
Then taking a fork, pierce a lemon and squeeze the juice all over the salad discarding any pips then pour over the olive oil and using your spoon combine it all together.
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16
Just before serving heap the feta cheese on top of your salad and serve.
