Tomato and feta salad with green olive tapanade Recipe | Braun SG

Ingredients

• 200 grams feta cheese, diced
• 4 tomatoes, diced
• 1 cucumber, peeled and diced
• 1 red onion, peeled and quartered
• 16 black olives, stoned
• 100 ml olive oil
• 1 tbsp. sherry vinegar
• pinch of oregano
• to taste salt
• to taste pepper
• 175 grams green olives, pitted
• 4 anchovy fillets, drained on paper towel
• 1 tbsp. capers, drained
• 2 cloves garlic, finely chopped
• 160 ml extra virgin olive oil
• baguette, crusty