Greek salad
This Greek salad combines tomatoes, cucumber, feta, and olives in a refreshing dish enhanced with olive oil and herbs.
Print Recipe
Pin the recipe
Servings: 1 serving
Ingredients
- 50 g feta, dairy or plant-based
- 2 tomatoes
- 0.25 cucumber
- 0.5 red onion
- 7 green olives
- 7 Kalamata olives
- 1 drizzle extra virgin olive oil
- 1 handful oregano (fresh), or 1 handful of thyme (fresh)
- black pepper
- salt (Celtic sea salt)
Procédé
- Cut the tomatoes into quarters. Halve the cucumber lengthwise, then cut into half-moons (with or without the seeds, but preferably with the skin on). Cut the onion into half-rings.2 tomatoes, 0.25 cucumber, 0.5 red onion
- Crumble the feta over the top and add the olives. Add a generous drizzle of olive oil.50 g feta, dairy or plant-based, 7 green olives, 7 Kalamata olives, 1 drizzle extra virgin olive oil
- Add flavor with oregano or thyme, preferably fresh, stripping the leaves from the sprigs.1 handful oregano
- Finish with a good-quality salt, such as Celtic sea salt or Himalayan pink salt, and freshly ground black pepper.salt (Celtic sea salt), black pepper
Notes
Choose a suitable feta if you avoid dairy products, cow's milk, lactose or A1 casein.
Equipment: bowl or plate, knife.
Did you make this recipe?Tag @marcwiner on Instagram!