Greek Salad

Name: Greek Salad
Cuisine: Greek
Ingredients: 2 tablespoons coarsely chopped pitted Kalamata or other flavourful black olives; 3 tablespoons extra-virgin olive oil; 65 g 1 cm ribbons of sliced cos lettuce; Freshly ground black pepper; 1 large or 2 medium ripe tomatoes, 170-225 g, halved, deseeded, and cut into 1cm dice; 1 teaspoon dried oregano, crumbled; 1 medium cucumber, 115-140 cm, peeled, halved, and thinly sliced; ¼ medium red onion, about 55 g, thinly sliced from stem to root end; About 85 g crumbled feta cheese; 1 tablespoon lemon juice, strained before measuring, or more or less to taste; ½ small red or green pepper, about 55 g, cut into thin slices

Preparation info

Difficulty
Easy

Appears in

Nick Malgieri's Bread

By Nick Malgieri

Published 2012

About

Ingredients

65 g 1 cm ribbons of sliced cos lettuce
1 large or 2 medium ripe tom

Europe
Greece
Mediterranean
Vegetarian
Gluten-free

Method

Combine all the vegetables in a mixing bowl. Sprinkle on the crumbled cheese, olive oil, lemon juice, oregano and pepper. Use a rubber spatula to fold everything together thoroughly. Taste for seasoning - it might need a pinch of salt, but be careful since both the olives and cheese are quite salty.