Greek Salad

Authentic Greek Salad is nothing more that feta cheese crumbled over some chopped tomatoes, cucumbers, green peppers, sliced red onions and black olives, over which you’ll have drizzled  a nice olive-oil vinaigrette.
The recipe below also contains lettuce for a more filling main course, but you can leave it out and serve this as the real-deal starter/appetizer.
Has anything so sensible ever seemed so tempting?
Tried & Tasted Recipe
  • 1 lettuce (Batavia, Iceberg or Romaine…)
  • 4 tomatoes
  • ½ a large seedless cucumber or 1 small one
  • ½ green pepper
  • 1 small red onion or 2 salad onions
  • 150g feta cheese
  • A few black olives (kalamatas)
  • ½ tsp dried oregano
  • Freshly ground sea salt and black pepper
  • 4 tbsps extra-virgin olive oil
  • 2 tbsps balsamic vinegar
Wash and spin-dry the lettuce leaves. If using iceberg, you may be able to skip this.
Roughly chop or tear leaves onto four plates.
Chop or slice the tomatoes, cucumbers and pepper into bite-size pieces (neither too small nor too chunky). Slice the onion thinly. Scatter these over the lettuce.
Crumble the feta all over and sprinkle with the olives.
Mix all the vinaigrette ingredients and pour over the salad just before serving.
Serve on its own or with a nice crusty bread or toasted pita.

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