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Greek Salad

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Serves: 4
4 tomatoes, cut into wedges
1 Long cucumber, peeled, halved, seeded and cut into small cubes
2 green pepper, seeded, halved lengthways and cut into strips
1 red onion, finely sliced
16 Kalamata olives
250g / 9 oz firm feta cheese, cut into cubes
1 small handful flat-leaf parsley
12 mint leaves
125ml / 4 fl oz olive oil
2 tablespoons lemon juice
1 garlic clove, crushed

Put the tomato, cucumber, pepper, onion, olives, feta and half the parsley and mint leaves in a large salad bowl and gently mix together.

Put the oil, juice and garlic in a screwtop jar, season and shake until combined. Pour the dressing over the salad and toss lightly. Garnish with the remaining parsley and mint.

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