Classic Greek Salad

🧂 Ingredients

• 1 Red onion
• 4 Tomatoes
• 2 Lebanese cucumbers
• 1 Capsicum
• 125g Kalamata olives,

  pitted
• 200g Feta cheese
• 4 TBSP Extra Virgin Olive Oil
• 2 TBSP Red Wine Vinegar
• 1 tsp Dried Oregano
• 1 clove Garlic,

  peeled and minced
• salt and pepper,

  to taste

Instructions

• 1 To make the dressing, add the extra virgin olive oil, the red wine vinegar,
  dried oregano and minced garlic into a jug.
• 2 Add salt and pepper, to taste, if using. Only use a tiny bit of salt as the
  olives and feta are already salty.
• 3 Stir to combine and set aside until ready to use.
• 4 Onion - Peel the onion. Slice into thin rings or cut into half rings (moons). To
  take the edge off raw red onion, place the sliced onions in a jug of iced water
  and a little vinegar for a few minutes before adding to the salad.
• 5 Tomatoes - Wash and dry the tomatoes. Cut the tomatoes into wedges or large
  chunks. Cherry or grape tomatoes can be used, just cut them in half.
• 6 Cucumber - Wash and dry the cucumbers. You can use as is or partially peel the
  cucumber, making stripes in the skin. Cut the cucumber in half length-wise, then
  slice into thick halves.
• 7 Capsicum - Core, wash and dry the capsicum. Cut into short chunks.
• 8 Feta Cheese - Cut into 1cm chunks.
• 9 To make the salad, place the onion, tomatoes, cucumber, olives and capsicum into
  a large bowl.
• 10 Pour the dressing over the salad.
• 11 Toss to combine.
• 12 Gently add the feta cheese and very carefully give it a little stir.
• 13 Serve immediately. This salad can be stored in an airtight container in the
  fridge for up to 2 days.
• 14 The dressing can be made ahead of time - up to 3 days - and stored in the fridge
  in an airtight container.

Nutrition Info