A greek classic with a number of variations. Traditionally it doesn’t include leafy greens, but this recipe does. On it’s own it’s a lunch, but add for instance some hummus and bread and it’s a full meal.
For two, as dinner/lunch, take a decent amount of salad and tear it. Cut 4 tomatoes into wedges and add them to the salad. Take a quarter of a cucumber and cut it twice lengtwise so that when you slice it, it turns into wedges.
Slice a red spring onion and add it to the mix. Include a generous amount of olives, kalamata for extra taste. Cut the feta into chunks and add them to the salad. The traditional version includes mint, but fresh basil works just as well.
For dressing, pour olive oil over the salad and add some squeezed lemon juice. Press a clove of garlic into the salad, add a few pinches of oregano, a bit of salt and pepper and toss.
Serve with, for instance, the above mentioned hummus, tzatsiki and bread or together with other dishes.
List of ingredients
- Feta cheese
- Salad
- Tomatoes
- Cucumber
- Red spring onion
- Olives
- Fresh basil or mint
- Lemon juice
- Salt
- Black pepper
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