Greek Salad

The best thing about my Greek Salad (other than the taste), is that there’s no Greek Feta. Wherever possible, I use Bulgarian Feta as I prefer the taste and the texture and it will hold together reasonably well without crumbling.

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🏛 Greek Salad 🏛

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Course

Salads & Sides

Cuisine

Greek, Vegetarian

Prep Time

10 minutes

Cook Time

0

Servings

people

Ingredients

Salad Ingredients

• 150 g Bulgarian feta
• 2-3 medium tomatoes cut into wedges
• 1 large green capsicum sliced into 2cm pieces
• 1 Lebanese cucumber halved & cut into pieces
• 8 Kalamata olives
• 1/4 small spanish onion sliced

Dressing Ingredients

• 1/4 cup olive oil
• 2 tbs lemon juice
• 1 tsp drien oregano
• pinch salt
• cracked black pepper to taste

Course Salads & Sides Cuisine Greek, Vegetarian Prep Time 10 minutes Cook Time 0 Servings people Ingredients Salad Ingredients 150 g Bulgarian feta 2-3 medium tomatoes cut into wedges 1 large green capsicum sliced into 2cm pieces 1 Lebanese cucumber halved & cut into pieces 8 Kalamata olives 1/4 small spanish onion sliced Dressing Ingredients 1/4 cup olive oil 2 tbs lemon juice 1 tsp drien oregano pinch salt cracked black pepper to taste

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Instructions

1. Place all of the dressing ingredients into a small jar and shake well.  In a medium sized bowl, pour the dressing over the salad vegetables and gently combine. Serve with pennysmenu Moussaka.

Recipe Notes

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