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Greek salad
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Total Time:
15 minutes
15 minutes
Vibrant Greek salad bursting with fresh bold flavors.
Ingredients:
- 1 medium ripe tomato
- 200 g ripe cherry tomatoes
- 1 beef tomato
- 1 medium red onion peeled
- 1 cucumber
- 1 green pepper
- 1 handful fresh dill
- 1 handful fresh mint leaves
- 1 large handful black olives stoned
- 1 tablespoon red wine vinegar
- 3 tablespoons good-quality Greek extra virgin olive oil
- 200 g block feta cheese
- 1 teaspoon dried oregano
Instructions:
- Cut a medium tomato into wedges, halve the cherry tomatoes, and slice the beef tomato into large rounds. Place the tomatoes in a large salad bowl. Finely slice the onion, make sure it's wafer thin, and add it to the tomatoes. Score the cucumber skin with a fork, cut it into thick slices, then deseed and slice the pepper into rings. Add the cucumber and pepper to the salad. Roughly chop most of the mint and all the dill, saving some mint for garnish. Toss the herbs into the bowl of salad, then squeeze the olives over top, giving the veggies a good seasoning before adding them in. Sprinkle with a pinch of sea salt, vinegar, and extra virgin olive oil, then toss everything together by hand. Taste and adjust seasonings if needed. Place a block of feta on top, sprinkle with oregano and the remaining mint leaves, drizzle with more olive oil, and serve. Delicious and full of personality! Optional: Blend leftover salad with olive oil and ice cubes for a tasty Greek gazpacho.