Name: Greek salad
Yield: Serves 2
Ingredients: 2 large, ripe tomatoes, roughly chopped; 1 red onion, peeled and thinly sliced; 1 cucumber, halved, deseeded and roughly chopped; 2 handfuls of good quality black olives, pitted; 2 tsp dried oregano; 4 tbsp extra virgin olive oil; good quality red wine vinegar; 150g barrel-aged feta

Greek salad

Serves 2

Ingredients

2 large, ripe tomatoes, roughly chopped
1 red onion, peeled and thinly sliced
1 cucumber, halved, deseeded and roughly chopped
2 handfuls of good quality black olives, pitted
2 tsp dried oregano
4 tbsp extra virgin olive oil
good quality red wine vinegar
150g barrel-aged feta

Shop the ingredients

Directions

Take a large bowl and add the tomatoes, red onion, and cucumber. Season with sea salt and toss together. Then add a healthy splash of red wine vinegar and leave to sit for 5 minutes.
Add the dried oregano, black olives, and the olive oil. Toss together and give it a taste, adjusting the seasoning as necessary.
Decant the salad to a platter or bowl and then lay the feta over the top in large chunks and sprinkle over a little more dried oregano.

George Ryle

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.