Greek Salad

This is such a lovely, fresh, summer salad packed full of veggies and goodness! It’s so easy and quick to put together and is fab as a light lunch on it’s own or served with some crusty bread. Maybe we won’t be jetting off to Greece this summer, but we can dream.

This recipe serves one – double up as needed.

Greek Salad

Recipe by Siun ClinchCourse: Mains, SaladsCuisine: GreekDifficulty: Easy
Servings

1

servings
Prep time

10

minutes
Cooking timeminutes
Total time

10

minutes

Ingredients

  • 10 – 15 cherry tomatoes, halved

  • 1/4 red pepper, diced into large pieces

  • 1/4 yellow pepper, diced into large pieces

  • a thumb sized piece of cucumber, peeled, de-seeded and diced into large pieces

  • 1 slice of red onion, diced

  • 10 or so Kalamata olives

  • 20 – 30g feta cheese

  • 1 tablespoon extra virgin olive oil

  • 1/2 teaspoon red wine vinegar

  • a pinch of dried oregano

Directions

  • Put the vegetables and olives into a bowl and crumble over the feta.
  • Mix the olive oil, red wine vinegar, oregano and some salt and pepper in a bowl.
  • Pour the dressing over the salad and toss gently to coat all the vegetables.
 

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