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Greek Salad
An absolute classic, full of vibrant textures and flavours.
Prep Time
10 mins
Serves
8-10
Vegetarian
Gluten Free
Nut Free
BBQ
Quick & Easy
Mediterranean
Salads & Sides
$
Lunch
Dinner
Ingredients
SALAD
2 red peppers, cored and cut into 2cm chunks
8 ripe tomatoes, cut into 2cm chunks
1 telegraph cucumber, cut into small chunks
3 spring onions, thinly sliced
150 g feta cheese, cut into 1cm chunks
1/4 cup chopped mint leaves
1/2 cup small black olives, (optional)
DRESSING
2 tbsp extra-virgin olive oil
1 tbsp lemon juice
1 tsp salt
freshly ground black pepper, to taste
Method
STEP 1
Place vegetables in a large bowl.
Add cheese, mint leaves and olives if using.
Just before serving shake together oil, lemon juice, salt and pepper and pour over salad.
Toss gently to combine.
Serve immediately.
STORAGE
Undressed salad can be stored in fridge for up to 12 hours before serving.
Dressing can be made in bulk and will keep for several weeks in the fridge.
