The salad of the summer. Go on… treat yourself.
While some may not see a salad as a treat, going all out and making a delicious salad is most definitely something of a delight. Rather than our standard lunch-time-soggy-lettuce salad, this Greek Salad from Georgina Hayden for The Guardian is something of a dream and really easy to throw together. The perfect side dish, or go large and have it for a full meal.
- red onion ½
- red wine vinegar 1 tbsp
- ripe tomatoes 500g
- Greek or Lebanese cucumber 1 small (or ½ a regular cucumber)
- green pepper 1
- black kalamata olives 12
- extra virgin olive oil 3 tbsp, Greek ideally
- sea salt and freshly ground black pepper
- feta cheese 150g, in 1 piece
- fresh oregano a few sprigs, or ¼ tsp dried
- Peel and finely slice the red onion. Place in a large bowl with the red wine vinegar and leave to one side for 15 minutes.
- Roughly chop and slice the tomatoes.
- Trim and cut the cucumber in half lengthways, then slice into half moons.
- Halve the pepper, discarding the seeds, and finely slice into crescents.
- Place the chopped veg in the bowl with the onions and tear in the olives, discarding the stones.
- Season well and toss together with the olive oil.
- Transfer to a platter and top with the feta slab.
- Sprinkle over the oregano leaves, fresh or dried, and serve straight away.
Feature image: Martin Poole/The Observer via The Guardian