Greek salad

Greek salad

By
From
Great Pub Food
Serves
4
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
3 vine-ripened tomatoes
2 lebanese cucumbers
1/2 green capsicum, diced
80g pitted kalamata olives
100g feta, cubed
1/2 red onion, thinly sliced
1 large handful flat-leaf parsley, chopped
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1 garlic clove, crushed
80ml extra-virgin olive oil
sea salt and freshly ground black pepper

Method

  1. Cut the tomatoes into wedges and place in a large bowl.
  2. Cut the cucumbers in half lengthways and slice crossways 1 cm thick.
  3. Combine the tomato, cucumber, capsicum, olives, feta, onion and parsley in a large bowl.
  4. Combine the vinegar, oregano and garlic in a small bowl. Gradually whisk in the oil and season with salt and pepper.
  5. Add the dressing to the salad and toss to coat.
Tags:
Great
Pub
Food
Rachael
Lane
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