Monday, May 30, 2011

Of course what I'd rather be eating is...

GREEK SALAD with delicious sweet ripe tomatoes, crunchy cucumber and capsicum. Unfortunately it's hard to get the sweet tomatoes in May... something to look forward too!

This salad is best made just before serving using fresh ingredients.

Serves: 6 (as part of a meal)
Preparation time: 10 minutes
Cooking time: 30 minutes

Equipment: chopping board, knife, large bowl

6 ripe yet firm tomatoes, chopped into 1” pieces
3 Lebanese cucumbers, chopped into 1” pieces
1 red onion, halved and then sliced into rings
1 red capsicum, halved seeded and chopped into 1” pieces
200g kalamata olives
220g Greek feta, cubed
1 tsp dried Greek oregano
½ cup olive oil
Salt & Pepper to taste

60 ml red or white wine vinegar (optional)
Iceberg lettuce (optional)

1. Place tomatoes, cucumber, capsicum, onion and feta in a bowl.
2. Sprinkle over feta, oregano, olives and olive oil and mix till combined.
3. Place into serving bowl and sprinkle with oregano and pepper.
4. Taste and if desired add the vinegar and salt.

In Australia this salad is often served with crisp iceberg lettuce.

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