Ingredients

• 1 greenhouse cucumber
• 1/4 red onion
• 125 g cherry tomatoes (I recommend strawberry-shaped ones in a cup)
• 100 g feta cheese
• 10 black olives
• vinaigrette: 1 tablespoon lemon juice + 3 tablespoons extra virgin olive oil + 1 teaspoon dried oregano + salt and pepper

Optional additions

• 1/3 cup cooked chickpeas
• a few basil leaves

Preparation

1. Prepare the vinaigrette: pour lemon juice into a salad bowl, add a pinch of salt and whisk vigorously with a whisk until the salt dissolves. Gradually pour in the olive oil, whisking constantly until the ingredients combine. Season with pepper and, if needed, salt, add dried oregano and mix.
2. Pour the vinaigrette into the bottom of the jar, add the drained chickpeas if using, then the cucumbers (e.g. cut into "spaghetti" with a julienne peeler or spiralizer, or simply diced).
3. Add basil if using, chopped tomatoes, feta, red onion and chopped olives. Screw the lid on. You can take it to work or prepare it ahead and put it in the fridge. Before serving, mix gently by turning the jar and tip the contents onto a plate.