Salatosoupa

Method

Dice the tomatoes, cucumber, red onion and green pepper into bite-sized chunks and place in a large bowl. Crumble the feta cheese over the vegetables and add the olives. In a small bowl, whisk together the olive oil, red wine vinegar, water or stock, parsley and oregano until well combined. Pour the dressing over the vegetables and feta, then gently toss to combine, seasoning with salt and black pepper to taste. Allow the salad soup to sit for 10 minutes at room temperature to allow the flavours to meld. Serve chilled or at room temperature, adjusting the consistency with additional stock if needed. This refreshing Cypriot soup is best enjoyed with fresh bread and makes an ideal light summer starter.