Greek salad

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Greek salad. Is there anything better on a hot day to accompany grilled meats on the BBQ or as a standalone dish?

This is a pretty traditional take on the recipe, with the exception that I switched out green peppers for orange and yellow, simply out of personal preference.

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Greek Salad

Greek Salad

Servings: 6

Ingredients

• 1 English cucumber, deseeded and chopped

• 2 medium tomatoes, deseeded and chopped

• 1 red onion, chopped

• I green bell pepper - or colour of your choice - chopped

• I cup Kalamata olives

• 300g feta cheese, chopped

Dressing

• 1/2 cup extra virgin olive oil

• 1/2 cup red wine vinegar

• 1 tsp Dijon mustard

• 1 tsp salt

• 1 tsp freshly ground black pepper

• 1 clove garlic, minced

• 1 tsp dried oregano

• 1 cup fresh mint leaves, chiffonade

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Instructions

1. To make the salad dressing, place all ingredients except the fresh mint in a jar with a tightly fitting lid and shake to combine

2. Chop all ingredients. I like to keep the ingredients of a similar size, around 1/2 inch dice and place in a serving bowl with room to toss the ingredients together.

3. When ready to serve, pour dressing over salad and mix.

4. Add mint leaves as garnish and serve.

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