Greek Salad
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 0 minutes
Serves: 4 as lunch with bread, 6 as a side dish
- 3 large tomatoes (around 450g/1lb)
- 350g/12ozs Lebanese cucumbers (around 2-3 depending on size)
- 100g/3.5oz red onion (around half a large one), peeled
- 150g/5ozs Greek feta cheese, crumbled
- 200g/7ozs Kalamata olives, pitted
- Handful of fresh mint leaves
- 4 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 garlic clove, peeled and minced
Step 1 - First cut the tomatoes up into smaller than bite sized pieces. I cut the tomato in half, then each half into 5 or 6 wedges and then each wedge in half and place in a large salad bowl. Then top and tail the cucumbers and cut in half horizontally. Cut the cucumber into smallish triangles and add to bowl. Very thinly slice the onion into half moons and place in bowl along with the crumbled feta and olives. Roughly chop the mint leaves and add these too. Toss the salad to distribute the ingredients.
Step 2 -To a small jar add the olive oil, red wine vinegar, oregano and minced garlic. Place the lid on tightly and shake to emulsify the dressing. Pour over the salad and toss again. The salad shouldn't need much salt (with the feta used) but you can add pepper if you want.