GO-TO GREEK SALAD

RECIPES

GO-TO GREEK SALAD

It’s no secret that the greek salad trumps every other salad for me. I have always been obsessed with olives… if they are in my sight, they’ll be finished in seconds! This said, any excuse to add them to my food and I’ll take it. My version of this fresh, crunchy, Mediterranean salad is a perfect summer staple.

INGREDIENTS

  • 1/2 an Iceberg lettuce
  • 1 x Punnet of mixed heirloom tomatoes
  • 1 x Continental cucumber
  • A small tub of whole Kalamata olives (only use as many as you like, remember I’m an addict)
  • 1/2 200g block of Feta
  • 1/2 cup of spring onion (green end only)
  • Handful of fresh mint
  • Sprinkle of dried oregano

METHOD

  • Slice the lettuce into strips and place in a large salad bowl
  • Cut the cucumber length ways down the middle, then grab a teaspoon and scrape the seeds out of the centre (this will make sure the salad stays crisp for longer). Then chop into 1 cm thick pieces and throw into the bowl with the lettuce
  • Cut the tomatoes in half and roughly cut up the spring onion and mint then add to the salad bowl
  • Using your hands, crumble over the feta and then pour in the olives
  • Sprinkle with dried oregano and toss it all together

DRESSING


A SALAD THAT IS BEGGING TO GO TO A SUMMER BBQ

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