Begin by marinating the feta. If you have time, it’s best to do this the night before, but marinating for 20 mins beforehand will do the trick too. Cut the feta into small 1cm cubes. Pop them into a non-metallic bowl – glass or plastic is perfect.

Grate the zest from the lemon and squeeze in the juice from 1 half. Add 1 tsp dried oregano and some freshly ground black pepper. Peel and finely grate in the garlic. Pour in 2 tbsp olive oil and mix together. Cover and pop into the fridge for as long as possible (up to 2 days). When the feta has marinated for as long as you like, make the salad.

Peel then thinly slice the red onion and pop it in a large salad bowl. Squeeze over the other lemon half. Add a pinch of salt and scrunch together with your hands to work the salt and lemon juice into the onion and quick-pickle it.

Cut the tomatoes into wedges and place on top of the onion, but don’t mix them in. Halve the cucumber and use a teaspoon to scrape out the seeds. Chop the cucumber into 1cm-thick halfmoons. Add to the bowl. Halve the green pepper and scrape out the white pith and seeds. Chop into small chunks and add to the bowl.

Finely chop the mint leaves and scatter over the salad. Tip in the olives and crack over plenty of pepper. Add 1 tbsp olive oil. Gently toss the salad.

Divide the Greek salad between a couple of plates. Top with the marinated feta over and drizzle over some of its lemony marinade to serve.