Perfect in its simplicity, Greek salad never fails to please with its mix of juicy, fresh and sharp flavours. We've given this one a rustic and chunky style and served it with quick-cook steaks for a dish that is the essence of easy everyday cooking.
Peel and slice eschalot. In a bowl big enough to fit the salad, add ½ the olive oil, red wine vinegar, eschalot, dried oregano, salt and pepper and mix to combine. Set aside.
Drain cannellini beans. Halve cherry tomatoes. Cut capsicum into 3cm pieces. Cut cucumber into a large dice.
Brush steaks with remaining oil and sprinkle with salt. Heat a frypan over medium heat, add steaks and cook for 3 minutes, turn and cook for a further 3 minutes. Cover with aluminium foil and set aside to rest. While steak is cooking, continue with step 4.
Add cucumber, cherry tomatoes, capsicum, cannellini beans and olives to bowl with the dressing and mix to combine. Season with salt to your liking.
Crumble feta into large pieces and gently fold through salad.
Slice steaks and serve with salad.