Greek Salad
Serves 4
Ingredients
Lemon Dressing
- 1 sprig fresh oregano, finely chopped
- 1/3 cup red wine vinegar
- 1 lemon, zested and juiced
- 2 tsp dijon mustard
- 1/2 tsp salt
- pinch of black pepper
- 2 garlic cloves
- 1/2 cup olive oil
Salad
- 1 capsicum, sliced
- 4 lebanese cucumbers, sliced
- 1 cup cherry tomatoes, sliced
- 1/2 red onion, thinly sliced
- 1 cup kalamata olives
- 1 cup feta, cubed
- mint leaves to garnish
- 1 tsp dried oregano (optional)
Instructions
Lemon Dressing
- Add all the ingredients into a jug or large jar and mix or shake (if using jar) to combine. Set aside.
Greek Salad
- Add the salad ingredients to a large mixing bowl. Pour half the dressing on top and toss to coat. Drizzle with more dressing and garnish with fresh mint leaves and sprinkle cubed feta.
Notes
Storage
This Greek salad can be made a day in advanced without the dressing and then dressed no longer than 30 minutes before serving.
Olive oil - Greek law (but not really) dictates that any Greek recipe must have really good quality olive oil used. Preferably not extra virgin. The strong olive oil flavor is super important.
Nutrition
Calories : 295kcal
Carbonhydrates: 2g
Protein: 1g
Fat: 32g
Saturated Fat: 4g
Polyunsaturated Fat: 3g
Monounsaturated Fat : 24g
Sodium: 847mg
Potassium : 32mg
Fiber: 1g
Sugar : 1g
Vitamin A: 135IU
Vitamin C: 1mg
Calcium: 23mg
Iron: 1mg
Nutrition Disclosure