Greek salad

Total 30 min

Perfect for a warm day - our recipe for Greek Salad will almost take you to Greece while you eat it. It’s full of authentic flavors that’s bound to trigger memories of sunny days. A beautiful dish full of salty olives, nice feta cheese, peppery olive oil, crisp greens and aromatic oregano. What’s not to like?

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Greek salad

Ingredients

10½ oz small plum tomatoes (halved)
1 peeled cucumber (sliced)
1 green bell pepper (in strips)
1 red onion (sliced in thin half-rings)
7 oz white cheese blocks
2 tbsp olive oil
3½ oz black olives, e.g. Kalamata
4 pitta bread
½ tbsp olive oil
2 tbsp finely chopped fresh oregano leaves
¾ tsp sea salt

Garnish

fresh oregano leaves

Preparation

Preparation

Arrange the tomatoes, cucumber, bell peppers and onions in a serving dish.

Cut the cheese into 4 thick slices and add them to the dish.

Drizzle the cheese with a little oil and top with olives.

Brush the pitas with oil, sprinkle with oregano and salt and press slightly to make the seasoning stick.

Slice each pita into 5-6 strips and place on a baking sheet lined with tin foil.

Toast the pita strips in the middle of the oven on the grill setting – turn them over after about 2 min.

Serving Suggestion

Arrange the warm, toasted pita strips on the Greek salad serving dish, garnish with oregano and serve – either as it is or as a side dish with grilled meat or fish.

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