A Nutritionist's twist on the classic. Roasting the tomatoes concentrates their sweetness and boosts lycopene absorption, while croutons add the crunch.
Roast the tomatoes. Heat the oven to 200°C (180°C fan / 400°F). Place the tomatoes on a lined tray, drizzle with 1 tbsp olive oil, season with a pinch of salt, and roast for 15 to 17 minutes until they soften and the skins start to blister. You want them holding their shape, not collapsed. This unlocks the lycopene and deepens the flavour.
Soak the red onion. While the tomatoes roast, put the sliced onion in a small bowl of cold water. Leave for 10 minutes, then drain and pat dry.
Make the croutons (or use shop bought). Toss the cubed bread with 1 tbsp olive oil and a pinch of salt. Spread on a tray and bake for 8 to 10 minutes until golden and crisp.
Prep the rest. Slice the pepper into strips and chop the cucumber into half moons. Add to a large serving bowl with the olives and the drained onion.
Whisk the dressing. In a small jug, whisk the extra virgin olive oil, red wine vinegar, 1 tsp oregano, the rest of the salt, and the pepper.
Build the salad. Add the slightly cooled roasted tomatoes (still warm is great, it lets the dressing emulsify a little when it hits) to the bowl. Pour over the dressing and toss gently.
Finish and serve. Chop feta in the cubes and chuck them on top. Scatter over the remaining ½ tsp oregano and the croutons just before serving so they stay crunchy.
Why these choices: Roasting the tomatoes is the key change. Heat breaks down the cell walls and makes the lycopene more bioavailable, plus the flavour deepens noticeably. Soaking red onion in cold water mellows the bite without losing the crunch.