Ingredients for 4 people:
- 300g farfale
- 200g feta
- 2 tomatoes
- ½ cucumber
- 1 challot
- 50g stoned black olives
- the juice of one lemon
- salt, pepper
- olive oil
Cook the pasta 'al dente' for 8 to 10 minutes in a pan of boiling water and then leave them to cool for 10 minutes.
While the pasta is cooking:
Remove the pips from the tomatoes and then cut into pieces.
Peel the cucumber, cut into two and remove the centre with a teaspoon. Cut into cubes.
Crumble the feta into large pieces. Peel then chop the challot.
In a salad bowl mix the pasta, olives, cucumber, tomatoes, feta and challot.
Add salt and pepper to taste and then sprinkle with oregano. Pour on top the lemon juice and a splash of olive oil.