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Greek Salad
Recipe by:
Lynn Lewis
This popular salad has many variations. It can also include rice-stuffed vine leaves and anchovies. Traditionally, it does not include lettuce.
Ready in 20 minutes
Saved as a favourite by 13 cook(s)
Ingredients
Serves: 4
- 3 medium tomatoes
- 3 small Lebanese cucumbers
- 2 large red onions
- 2 medium green capsicums
- 2⁄3 cup black olives
- 100g pickled mild or hot chilies
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- salt and freshly ground black pepper
- 300g feta cheese
- 1 teaspoon dried oregano or 2 teaspoons fresh oregano leaves
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Preparation method
Prep: 20 minutes1.
Cut tomatoes into wedges. Cut cucumbers into thick slices. Slice onions, not too thinly. Cut capsicums into strips.
2.
Place all the vegetables in a bowl. Top with olives and pickled chilies. To make vinaigrette, whisk 3 tablespoons oil and all the vinegar until combined; add salt and pepper to taste. Drizzle over salad.
3.
Cut feta into thick cubes or crumble coarsely; add to salad. Sprinkle oregano on top and drizzle with remaining 1 tablespoon oil.
cook's tip
In Mediterranean cooking, oregano and marjoram are interchangeable. They have a warm, slightly sharp taste with an underlying spiciness. Oregano often has a lemony taste.
Provided by: Allrecipes
Last updated:
25 Mar 2013
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