Greek Salad
This tangy salad is best made with the freshest ingredients and served at room temperature.
Preparation time: minutes
Serves: 4 as a main course, 6 as a starter
Ingredients
½ cucumber
1 Iceberg lettuce
400g vine tomatoes, each cut into 8 wedges
200g Greek Feta
Cheese in Extra Virgin Olive Oil and Oregano (from the Cheese Service Counter), cut
into 1.5cm cubes
1 small onion, thinly sliced
100g Waitrose Greek Whole Kalamata Olives
½
pack fresh flat leaf parsley, chopped
For the dressing:
6 tbsp Greek extra virgin olive oil
Juice of 1 small lemon
½ small
clove garlic, crushed
½ tsp dried oregano
Salt and freshly ground black pepper
Instructions
Peel and halve the cucumber lengthways. Scoop out the seeds and thinly slice. Separate the lettuce leaves, rinse and drain, then roll up in pairs and cut into ribbons.
For the dressing, pour the olive oil and the lemon juice into a large salad bowl. Add the crushed garlic and the oregano. Whisk until mixed and season to taste.
Add half the tomatoes, feta, onion, olives cucumber, lettuce and chopped parsley to the bowl. Toss gently. Now add the remaining ingredients, toss again and serve immediately.
Cook's Tips:
If you don't like raw garlic, just rub the salad bowl with the cut side of the halved
clove instead of crushing and adding it to the dressing -
