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.
- 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
- Peel the cucumbers and cut in half lengthways. Slice thinly on the diagonal and place in a bowl.
- Remove the seeds and stems from the capsicums, cut into matchsticks and add to the bowl.
- Slice the cherry tomatoes in half and add.
- Dice the goat feta and add.
- Roughly chop the parsley and mint and add to the salad along with the mixed olives.
- 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.
- Pour the dressing over the salad and toss to combine.
Number of servings: 4