Remove the cores from the green peppers and slice into thin strips
Peel and slice the red onion thinly. See our onion Tip. Partly peel the cucumber using a potato peeler to remove long strips, creating a striped effect. Cut the cucumber into medium rounds, then quarter these. Dry slightly with kitchen paper and add to your serving bowl.
Halve the tomatoes and remove the white core. Cut into bite sized pieces and dry slightly with kitchen paper. Add to the bowl., then add the green peppers and onion and stir. Also add the olives and stir well again. Dry the salad slightly with kitchen paper.
Make the dressing. See our vinaigrette Tip, adding oregano to the dry ingredients. Mix the mustard powder with the sugar and oregano in a clean dry jam jar, season with salt & pepper and stir. Add the vinegar and stir again until the sugar and salt dissolve. Add one tbsp of the oil, put the lid on the jar and shake well to emulsify. Add the rest of the oil and shake well again. Drain the feta cheese, dry with kitchen paper and tear into large pieces.
Sprinkle the pitta bread with a little water and put in a hot oven (180C) until warm and puffed up, about 5 to 10 mins.
While the pitta is warming, dress the salad vegetables with about 2/3 of the vinaigrette and toss well. Top with the feta, and drizzle over the remaining dressing.
Serve with the warm pitta and enjoy!
