Greek Salad
15 Minutes
2 Servings
Introduction
Steps
Place Greek Salad Dressing ingredients in a jar and shake until well combined. Set aside for 20 minutes to let the flavours infuse.
Tomatoes: Cut each tomato into 6 wedges, then cut each wedge into 3 or 4 pieces. If the tomato is watery, scoop out the watery seeds inside with a teaspoon.
Cucumbers: Slice the cucumber into 1/2cm / 1/5" thick slices. Or if they are thick cucumbers, slice the cucumber in half vertically, then slice.
Onion: Peel and finely slice the red onion. I keep it in rings - you could cut it in half then slice. (Note 2)
Feta: Cut into 1cm / 2/5" cubes.
Place the tomato, cucumber, onion, feta and olives in a bowl, sprinkle with oregano then pour over dressing. Toss to combine. Serve immediately!
Ingredients
SALAD:
3 tomatoes (size of a tennis ball)
4 Lebanese / Persian cucumbers (about 8"/20cm long)
1/2 small red onion (size of a tennis ball)
1 small green capsicum / bell pepper (OPTIONAL)
8 oz / 250 g feta block
5.5 oz / 125g black kalamata olives (Note 2)
1 tsp dried oregano
GREEK SALAD DRESSING:
1 garlic clove , minced (about 1/2 tsp minced garlic)
1 tsp dried oregano
1/4 tsp salt (or 1/2 tsp Kosher salt)
Freshly ground black pepper
3 tbsp red wine vinegar
6 tbsp extra virgin olive oil (preferably Greek!)
6 tbsp honey