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 SaladCourse: Mains, SaladsCuisine: GreekDifficulty: Easy
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
- 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.