Greek salad with wild greens

Greek salad with wild greens

By
From
Moorish
Serves
4
Photographer
Mark Roper

Greek salads are chock-full of robust flavours so peppery greens, such as wild rocket, watercress or even lamb’s lettuce work well with this fairly traditional combination of chunky-cut salad vegetables, salty olives and cheese and oregano. A splash of syrupy pomegranate molasses in the dressing adds a hint of dark sweet-sourness.

Ingredients

Quantity Ingredient
8 radishes, cut into wedges
3 tomatoes, cut into wedges
2 lebanese cucumbers, cut into chunky lengths
1 purple onion, sliced
60g black olives
50g mixed greens, (wild rocket, watercress or lamb’s lettuce)
1 tablespoon dried oregano
80g good quality fetta

Dressing

Quantity Ingredient
60ml extra virgin olive oil
2 tablespoons white wine vinegar
1 teaspoon pomegranate molasses

Method

  1. Put all the salad ingredients, except the fetta and oregano, into a mixing bowl. Sprinkle over the oregano.
  2. To make the dressing, whisk together the olive oil, vinegar, pomegranate molasses and season with salt and pepper.
  3. Pour the dressing over the salad and mix well. Crumble the fetta over the salad and fold it through gently, aiming to maintain the shape of each chunk, rather than have it mush down to a paste.
Tags:
Malouf
Greg
Lucy
Moorish
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again