Greek salad

2

Ingredients

  • 90ml freshly squeezed lemon juice
  • 2 tsp salt plus more to taste
  • 2 cloves garlic, minced
  • 250ml extra-virgin olive oil, preferably Greek
  • 2 tsp finely chopped fresh oregano
  • Freshly ground black pepper
  • 1 head cos lettuce (about 450g), trimmed of tough stems and torn into bite-sized pieces
  • 175g calamata olives
  • 225g Feta cheese, crumbled
  • 1 seedless cucumber, trimmed, cut into 2-5cm chunks
  • 350g vine-ripened cherry tomatoes, halved
  • 1 small red onion, cut into 2cm wedges, soaked in cold water for 5 mins and drained
  • 1 green pepper, trimmed, seeded, and diced

Use imperial measurements

Method

How to make Greek salad

1) In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper to taste. Set aside.

2) When ready to serve, lightly toss the lettuce with some of the dressing in a large bowl. Divide the lettuce among 4 salad bowls.

3) Scatter the olives, cheese, cucumber, tomatoes, onion, and peppers over the top of the lettuce.

4)Serve the remaining dressing in a small jug at the table.

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