There seems to be a bit of a salad theme going on at the moment and here’s another! I do think though especially during the summer there’s very few things better, especially when the produce is so fresh and hard to resist!
This is a bit of an evolution of the greek salad recipe I posted earlier, I wanted to add a few more ingredients that I had in the fridge and fancied more crunch using radishes and zing using fresh mint.
As usual you can scale up or down but this quantity roughly serves 1-2 as a main or more as a side dish, depending how hungry you are!
- 1 x green pepper
- 1 x pack of orange rapture tomatoes (I’m a bit in love with Tesco’s finest ones!!)
- Small bunch of fresh mint
- 6 x radishes
- 1 x small avocado
- Bunch spring onion
- Half a cucumber
- Half a pack of feta cheese
- Red wine vinegar
- Juice of half a lemon
- Tablespoon of dried oregano
- Good quality extra virgin olive oil
- Salt and pepper
Start by de-seeding and chopping your green pepper and add to the serving bowl, slice your cucumber in similar size pieces and half your tomatoes and add to the pepper – stir to combine. Top and tail your radishes and slice thinly, finely slice the greens of the sprint onions and add to the salad. Skin and slice your avocado in similar sized chunks to the pepper an cucumber and add to the dish. Take the mint leaves off the tough stalks and finely chop and add to the salad. Finally chop your feta into largish chunks and sprinkle over the top of the salad.
To make the dressing add the juice of half a lemon and around a tablespoon of red wine vinegar to a small bowl. Add dried oregano and salt and pepper, and add enough olive oil to make a thick dressing (1 part vinegar/lemon juice to 3 parts oil) whisk and pour over salad when ready to serve.
Best enjoyed sat outside in the sun!
palmernoms 