A colourful Greek salad is a favourite side to any main course. Or a meal itself with crusty bread. Our recipe is adapted from Emily Lycopolus' recipe from her Greece Cookbook, available in our stores. It's our go-to version and truly authentic, including green peppers and black Kalamata olives. And not a piece of lettuce to be found! Serve with spanakopita or crusty bread.
1/4 cup robust extra virgin olive oil
1 tbsp Red Wine vinegar
1 tbsp lemon juice
Zest of one lemon
1 tbs chopped fresh oregano
Sea salt and cracked black pepper to taste
2 cups cherry tomatoes, quartered lengthwise
1 English cucumber, skin on, ends trimmed, cut in half lengthwise
1 small red onion, peeled, trimmed and sliced horizontally in rings
1 sweet green pepper, trimmed and cut in 2-inch pieces
1 cup fresh Kalamata olives, pitted or unpitted (not canned)
400g fresh feta in brine, cut in 1/2 to 1-inch thick slices
In a large bowl, whisk together the olive oil, vinegar, lemon juice and zest, oregano and salt and pepper to taste. Cut cucumber halves, horizontally, in 1-inch pieces. Toss to coat in the dressing mixture leaving 2 tablespoons aside. Add tomatoes, olives and onions to bowl. Top with chunky slices of feta. Spoon remaining dressing mixture on feta.
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