Greek Salad

Greek Salad

This rustic salad with feta cheese, oregano and olive oil is a tasty treat to those who love a light vegetarian salad for a meal.

Serves: 5
Time: 10 mins

Ingredients

  • 1 cucumber, unpeeled, seeded, and sliced ¼ inch thick
  • 1 red bell pepper, large-diced
  • 1 yellow bell pepper, large-diced
  • 10 cherry tomatoes, halved
  • ½ red onion, sliced in half-rounds
  • 50 gm pound feta cheese, ½ inch diced (not crumbled)
  • ½ cup olives, pitted

For the vinaigrette:

  • 60 ml garlic infused olive oil
  • 1 tsp dried oregano
  • ½ tsp English mustard
  • 30 ml good red wine vinegar
  • 1 tsp salt
  • ½ tsp freshly ground SPRIG TGSEB Whole Black Pepper

Procedure

  1. Place the cucumber, peppers, tomatoes and red onion in a large bowl.
  2. For the vinaigrette: Whisk together the oregano, mustard, vinegar, salt and freshly ground black pepper in a small bowl.
  3. Still whisking, slowly add the garlic infused olive oil to make an emulsion.
  4. Pour the vinaigrette over the vegetables.
  5. Add the feta and olives and toss lightly.
  6. Set aside for 30 minutes to allow the flavours to blend. Serve at room temperature.