3 tbsp olive oil
½ lemon, juiced
1 clove garlic, minced
1 tsp dried oregano
Freshly cracked pepper to taste
3 large tomatoes, cored & diced
1 small red onion, peeled & finely sliced
2 Lebanese cucumbers halved & diced
100g Greek feta, cubed
50g Kalamata olives, pitted & halved
200g bag mixed lettuce leaves
In a small bowl whisk the oil, lemon juice, garlic, oregano and pepper together.
In a large salad bowl, mix together the remaining ingredients gently so that lettuce leaves do not bruise.
Dress the salad just before serving or serve the dressing on the side.
This salad is the perfect accompaniment to a slow roasted shoulder of lamb. Make extra dressing to use as a light sauce on the lamb as well.
2 serves of vegies in each serve of this recipe.