Step 1

Begin my marinating the feta. Leaving overnight will result in the best flavour, but an hour or so is fine if you're short on time. Take a container that will fit the feta in it snuggly, and add the herbs, pepper and lemon zest. Drizzle in the oil, stir then add the feta and rotate to cover and distribute the herbs. Leave to marinate in the fridge

Step 2

Finely slice the red onion and place half of it in a bowl of cold water to crisp up, and the rest in a small bowl with the elderflower cordial poured over them. This lightly cures the onions, giving them a sweet, floral flavour

Step 3

To assemble the salad, slice up the tomatoes into wedges and slice the cucumber into 2cm pieces. Toss with the olives and drained onions

Step 4

Use some of the infused oil from the feta to dress the salad and transfer to a serving platter. Serve with the feta on top and drizzle with a little more of the oil