Greek Salad

Greek salad or horiatiki salata is a lovely Mediterranean salad made with fresh crunchy country vegetables. It’s a textural delight for every palette with its combination of juicy cherry tomatoes, crisp red onion, crumbly feta cheese and plump kalamata olives. Greek salad can be served as a starter, a side dish or even as a small snack with some crusty bread.


Serves: 4
Prep time: 10min
Cooking time: 5min

Ingredients
Veggies
100g cherry tomatoes, halved
½ red onion, sliced and ringed
½ cucumber, deseeded and sliced into thick half moons
¼ green bell pepper julienned
¼ red bell pepper julienned
¼ yellow bell pepper julienned
100g feta cheese, cut into small cubes
10 kalamata olives, pitted and sliced
Purple lettuce, whole leaves
Green lettuce, whole leaves


Dressing
3tbsp extra virgin olive oil
Juice of half a lemon
1 clove garlic, minced
½ tsp dried oregano
¼ tsp sea salt
¼ tsp freshly ground black pepper


Method
Place the olive oil, lemon juice, garlic, salt, pepper and oregano in a small bowl and whisk to combine. Place the salad veggies in a large bowl. Pour the dressing over the salad and toss gently to combine just before serving. Garnish the Greek salad with a little freshly ground black pepper.


Bench notes
Place all the chopped veggies a large bowl and cover with cling wrap. Refrigerate until serving time.


Pour the dressing on the salad just before serving; this will prevent the veggies from sweating and making the salad soggy before serving.


To obtain neat onion rings: Peel a whole onion, cut into thin slices. Place the slices in a bowl of ice cold water. Open up the slices gently with your fingertips allowing the rings to separate. Retain in ice cold water until use (keeps the onions crunchy and fresh).