6 summer main-course salads

3 medium courgettes
1 aubergine
4 large, ripe tomatoes
1 red onion
1 x can artichoke hearts, drained and rinsed
about 15 large, good quality olives
150g feta cheese
flat-leaf parsley, roughly chopped

For the marinade:
100ml lemon juice
250ml extra virgin olive oil
1 clove garlic, crushed
1 tsp dried oregano (or use herbes de Provence)
salt and black pepper

1. Cut the courgettes and aubergine into 2.5cm chunks.
2. Quarter the tomatoes, remove the seeds and cut each quarter in half lengthways, giving you 8 long slivers per tomato.
3. Slice the red onion into rings and cut the artichoke hearts in half.
4. Mix together the marinade ingredients and pour over the vegetables. Chill for at least 1 hour, gently stirring 2–3 times to coat all the vegetables.
5. Spoon into a large, colourful serving bowl. Scatter over the olives, crumble the feta cheese on top and sprinkle with parsley.
6. Serve with toasted pita bread, cut into diagonal pieces and bowls of hummus and taramasalata.