There’s just so many recipes out there for Greek Salad – this is my take and by no means an authentic version. However having been on holiday in Greece and sampling substantial quantities I prefer Greek Salad without lettuce as they would serve it there as the lettuce tends to wilt and I like the crunchiness of fresh pepper, tomato and cucumber with the saltiness of the feta.
- Half a cucumber
- 1 x Pepper
- Spring onions (if you don’t suffer from IBS use red onion)
- Feta Cheese
- Cherry tomatoes
Dressing
- Red wine vinegar
- Good quality extra virgin olive oil
- Oregano – dried or fresh
- Salt and pepper
Dice your vegetables into even sized chunks, chop the green tops of the spring onion, halve your baby toms – what you’re looking for is around the same quantity of each. Pop in a bowl and combine.
Next make your dressing, use 1 part vinegar to 3 parts oil so 1 tablespoon vinegar, 3 tablespoon oil, season and add 1 tablespoon of oregano. I have a handy dressing shaker but you can use a jar with lid or small bowl and whisk. Shake/whisk to combine.
When you’re ready to go, pour over dressing stir to combine and serve. Will keep overnight in fridge but won’t be as good as served fresh. Goes well with grilled chicken, salmon or just as good on its own.
palmernoms 