Skip to content

Greek salad

3 serves of vegetables in each serve

Preparation time: 15 minutes

Serves: 6

3 serves of vegetables per serve

Diet and Allergies:

, ,

Preparation time: 15 minutes

Serves: 6

3 serves of vegetables per serve

Diet and Allergies:

, ,

Ingredients

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
400g can no added salt butter beans, drained and rinsed
100g Greek feta, cubed
50g Kalamata olives, pitted & halved
1 200g bag mixed lettuce leaves

Method

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.

Tip

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.

Share recipe:

You might also like:

A spread of halved fresh fruit scattered across a silver dish and white table

Fresh fruit platter

Roasted vegetables in a metal baking dish lined with baking paper, garnished with fresh spinach leaves

Balsamic baked vegetables

Above view image of spaghetti bolognaise with basil and Parmesan in a white bowl topped with basil and cutlery and a plain white napkin on the side

Pasta bolognaise sauce