THE RECIPE LIBRARY

Greek Salad

This salad makes a wonderful light summer meal on its own served with chunks of crusty bread or as an accompaniment to grilled meat or fish.
 
(Serves 2)
 
Ingredients
 
1/2 cos lettuce
1/2 small red onion
2 large ripe tomatoes
8 stoned black olives
100g (4oz) Feta cheese (or other sharp crumbly cheese)
 
For the dressing
 
11/2 tablespoons olive oil
1/2 tablespoon wine vinegar or lemon juice
1/2 teaspoon prepared Dijon-style mustard
1/2 teaspoon dried mint
pepper to taste

Method

1. Shred the washed lettuce and put in a salad bowl.
 
2. Peel and thinly slice the onion.
 
3. Cut the tomatoes into wedges.
 
4. Dice the cucumber.
 
5. Cut the cheese into cubes.
 
6. Put the onion, tomatoes, cucumber, cheese, and olives in the bowl with the lettuce.
 
7. Put all the ingredients for the dressing into a screw top jar. Ensure the lid is secure before shaking until everything is mixed together.
 
8. Pour the dressing over the salad and mix everything together well.