Greek Salad
Chunky tomatoes, cucumber, red onion, olives and a block of feta, dressed with olive oil and oregano.
Ingredients
Equipment: Heavy-based pan
Method
Combine tomatoes, cucumber, onion, pepper and olives. Season with salt.
Whisk the oil and vinegar and pour over.
Top with the feta block and oregano. Serve right away.
Cooking tips
- Salt the tomatoes a few minutes early to draw out juice for the dressing.
Substitutions
- Feta → paneer or firm tofu, crumbled
Serve with
Grilled chicken or bread.
Storage
Best fresh; undressed it keeps 1 day.
Reheating
Serve cold.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
You might also cook
Spaghetti Aglio e Olio
Spaghetti tossed with garlic gently fried in olive oil, chili flakes and parsley. Five ingredients, fifteen minutes.
Creamy Mushroom Penne
Penne in a garlicky mushroom cream sauce with parmesan and black pepper. On the table in half an hour.
Palak Paneer
Spinach blanched and puréed with onion, garlic and ginger, then simmered with golden cubes of paneer.
Middle EasternSilky Hummus
Very smooth hummus from canned chickpeas, blended with tahini, lemon and ice water.