Posted by: Joan Spiller | February 28, 2011

Greek Salad – Recipe


So this is what I had for lunch today.. simple, tasty and I’d venture to suggest very healthy too but don’t tell anyone that k! I just like the taste 😉

It’s an oft maligned salad because it contains nasty stuff like pukeumber (cucumber), feta and raw onions and olives but ohhh it works. Just once, try it .. If you must omit something, make it the olives.. just add capers or some extra salt & pepper, perhaps ..

So, wash a fistful of your fave lettuce. I prefer crunchy leaves to salad greens – so probably would never use rocket or spinach greens. Dry the greenery and chuck on your plate.

Add sliced red capsicum, thinly sliced cucumber (I remove the seeds – that really makes a difference, so you get crunch but not gack) thinly sliced red onions.

Cubed feta – the finest you can afford. This (pictured) is goat milk feta from Denmark. Sod air miles, I want it to taste good!

Plonk some of your fave olives on top and this time – thanks to Baz, I snipped fresh chives over the lot, before drizzling it in olive oil and balsamic vinegar.

Oh yeah and grated black pepper and salt over the lot.

Eat immediately. Doesn’t sit well once dressed..

Goes beautifully with a baked spud, spanokopita, rice fritters (that recipe is in this blog somewhere) or on it’s own with a chunk of crusty bread and some olive oil on the side..

Bon Appetit!

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