Greek salad

Greek salad

By
From
Salads
Serves
2-4

Ingredients

Quantity Ingredient
1/2 red onion, thinly sliced
2 quantities Simple vinaigrette, made with red wine vinegar and olive oil instead of the vegetable/olive oil mixture
250g ripe tomatoes, diced
salt
1 medium cucumber, diced
20 black olives, pitted
2 heaped tablespoons chopped oregano
150g feta
1 preserved lemon, pulp removed, skin thinly sliced
pepper

Method

  1. Allow the onion to steep in the vinaigrette for 20 minutes, then drain, keeping the dressing. Arrange the tomatoes in a dish and sprinkle with salt. Add the cucumber, olives, oregano and onion. Pour over enough vinaigrette to coat the ingredients. Crumble the feta on top and sprinkle with preserved lemon, if using, and season with pepper. Serve immediately.
Tags:
salads
healthy
spring
summer
winter
autumn
seasonal
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