Greek cuisine · Salads & Mezze

Angourodomata

Crisp cucumber and ripe tomatoes in coarse chunks, seasoned simply with olive oil, oregano and sea salt.

Ingredients · for 4 servings

• 600 g ripe tomatoes
• 1 cucumber
• 1 red onion
• 1 tsp dried oregano
• 5 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp coarse sea salt
• pepper

Instructions

1. Wash the tomatoes, cut out the stem end and cut the flesh into wedges about 3 cm large, so the juice stays in the bowl.
2. Peel the cucumber, halve lengthwise and cut into 1 cm thick half-moons; for very watery cucumbers, scoop out the seeds with a spoon.
3. Cut the red onion into thin half-rings and soak in cold water for 5 min to mellow it, then drain well.
4. Sprinkle the tomatoes, cucumber and onion with the coarse sea salt in a wide bowl and toss briefly.
5. Drizzle with olive oil and red wine vinegar, season with oregano and pepper and mix gently so the tomatoes don't get crushed.
6. Serve immediately and mop up the released juice with white bread – that's an essential part of the dish in Greece.