Greek salad

Name: Greek salad
Total time: 30 min
Ingredients: 10½ ounces small plum tomatoes (halved); 1 peeled cucumber (sliced); 1 green pepper (in strips); 1 red onion (sliced in thin half-rings); 7 ounces white cheese blocks; 2 tbsp olive oil; 3½ ounces black olives, e.g. Kalamata; 4 pitta bread; ½ tbsp olive oil; 2 tbsp finely chopped fresh oregano leaves; ¾ tsp sea salt; fresh oregano leaves

Cook 30 min 4 portions

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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ingredients

10½ ounces small plum tomatoes (halved)
1 peeled cucumber (sliced)
1 green pepper (in strips)
1 red onion (sliced in thin half-rings)
7 ounces white cheese blocks
2 tbsp olive oil
3½ ounces 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

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

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

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

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

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

6. 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.