Jono & Jules do food & wine

There are endless tomato salads for lunch at our house. We loved this marinated version with feta cheese and olives. Serve with warm pittas.

Marinated tomato & feta salad – serves 2

• 3 tbsp olive oil
• 2 tbsp sherry vinegar
• 1 tsp caster sugar
• ½ red onion, thinly sliced
• 6 vine tomatoes, thinly sliced
• 100g feta, crumbled
• 10 kalamata olives
• a few mint leaves, torn
• 2 pitta breads, warmed

Whisk the oil, vinegar and caster sugar together in a bowl, then add the onion and season.

Divide the tomato slices between two plates, then spoon over the onions and dressing. Leave to mingle for 10 minutes.

Scatter over the feta, olives and mint, then serve with the warm pittas.

(Original recipe by Janine Ratcliffe in Olive Magazine, August 2016.)