Write a classic – shopping list – and enjoy this ‘timeless’ Greek salad.
Ingredients
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons lemon juice
- 1 garlic clove, crushed
- 2 tablespoons chopped fresh oregano leaves
- 250g cherry tomatoes, halved
- 1 large Lebanese cucumber, quartered lengthways, chopped
- 1 small red onion, chopped
- 1 small red capsicum, chopped
- 1/2 cup kalamata olives
- 100g feta
Method
- Step 1Place oil, lemon juice, garlic and oregano in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
- Step 2Combine tomato, cucumber, onion, capsicum and olives in a large bowl. Top with feta. Drizzle with oil mixture. Serve.
Nutrition
752 kj
Energy
13.1g
Fat Total
4.8g
Saturated Fat
2.5g
Fibre
5.8g
Protein
17mg
Cholesterol
451mg
Sodium
8.6g
Carbs (total)
All nutrition values are per serve
Notes
Serve with: Grilled sausages, kebabs or lamb chops or cutlets.
Tip: If fresh oregano is unavailable, use 1 1/2 teaspoons dried oregano instead.
Greek feta cheese has a slightly firm, crumbly texture, unlike Danish feta, which is soft and creamy. Traditionally served as a whole piece on top of Greek salad, you could also cut feta into cubes and toss through the salad.
- Author: Liz Macri
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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