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My Greek salad picture 1

My Greek salad.

Last night we had a couple of friends over for dinner. Originally we had planned to go out to eat but I had some lamb and sausages that needed to be eaten so we made the decision to have a BBQ at home. Unfortunately it was dark by the time we ate so I have no pictures of the meat but I do have a recipe and photos of the accompanying Greek salad I made…

This salad differs slightly to a traditional Greek salad in that it doesn’t have any red onion and I have added some fresh herbs to liven it up. The salad was lovely and crisp and went perfectly with the tender lamb and tzatziki.

Ingredients

  • 2 red capsicums
  • 2 medium cucumbers
  • 1 punnet of cherry tomatoes
  • 100g mixed olives
  • 100g goat feta
  • 1 bunch each of parsley and mint
  • 1 lemon, juiced
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 garlic clove, minced
  • 1 tbsp dijon mustard
  • 1 tsp dried oregano

Method

  1. Peel the cucumbers and cut in half lengthways. Slice thinly on the diagonal and place in a bowl.
  2. Remove the seeds and stems from the capsicums, cut into matchsticks and add to the bowl.
  3. Slice the cherry tomatoes in half and add.
  4. Dice the goat feta and add.
  5. Roughly chop the parsley and mint and add to the salad along with the mixed olives.
  6. For the dressing simply mix together the lemon juice, olive oil, red wine vinegar, garlic, dijon mustard, oregano with a touch of salt and pepper.
  7. Pour the dressing over the salad and toss to combine.
  8. Enjoy!

Number of servings: 4

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