Tasty Greek Salad
Preparation time is 25minutes
Total time is 25minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
6
For the herb vinaigrette
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1/2 cup extra virgin olive oil
- 3tablespoons red wine vinegar
- 3-5 sprigs mint, leaves picked and finely chopped
- 3-5 sprigs oregano, leaves picked and finely chopped
- 7-10 sprigs parsley, leaves picked and finely chopped
- 2 small cucumbers
- 1kilograms tomatoes
- 1 red onion
- 2 green capsicums, cored, deseeded and diced
- 125grams Kalamata
- 175grams feta cheese, cubed
Description
A classic, deeply refreshing combination that needs very ripe, flavourful tomatoes. Make sure you use extremely tasty, pungent black or Kalamata olives, and an aromatic, strong extra virgin olive oil.
Method
Step 1 of 4
To make the vinaigrette, whisk together the vinegar, salt, and pepper. Gradually whisk in the oil, so the vinaigrette emulsifies and thickens slightly. Add the herbs, then whisk again and taste for seasoning.
Step 2 of 4
Peel the cucumbers and cut each in half lengthways. Scoop out the seeds with a teaspoon. Discard the seeds. Cut the cucumbers lengthways into 2-3 strips, then into 1cm slices.
Step 3 of 4
With the tip of a small knife, core the tomatoes. Cut each one into eight wedges, then cut each wedge in half. Peel and trim the red onion and cut into very thin rings. Gently separate the concentric circles within each ring with your fingers.
Step 4 of 4
Put the cucumbers, tomatoes, onion rings, and capsicums in a large bowl. Briskly whisk the dressing, pour it over, and toss thoroughly. Add the olives (they may be either left whole or stoned) and feta and gently toss again. Taste for seasoning. Allow the flavours to mellow for about 30 minutes before serving.
Categories
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