Greek Salad

Serves	4 to 6
Prep time	15 minutes
Dietary	Gluten Free, Vegetarian
Meal type	Salad, Side Dish, Snack, Starter
Misc	Child Friendly, Pre-preparable, Serve Cold
Occasion	Barbecue, Casual Party
Region	Greek
By author	Karen S Burns-Booth

My recipe for Greek Salad, adapted from A Day in the Life on a Farm, with all the essential elements that a traditional Greek salad has - Feta, Oregano, Cucumbers, Olives and Tomatoes with an Olive Oil and Lemon dressing.

Ingredients

1 small Cos lettuce
1 small cucumber (peeled in strips, cut length ways and cut into chunks)
250g cherry tomatoes (halved)
1/2 red onion (peeled and finely diced)
small bunch of spring onions (trimmed and finely sliced)
3 tablespoons black olives
1 tablespoon capers in brine (drained)
150g feta cheese (cut into cubes or crumbled)
1 tablespoon fresh oregano leaves (small leaves pulled from stem and large leaves finely chopped)

Dressing

150mls extra virgin olive oil
Juice of 2 lemon
sea salt to taste

Note

My recipe for Greek Salad, adapted from A Day in the Life on a Farm, with all the essential elements that a traditional Greek salad has - Feta Cheese, Fresh Oregano, Cucumbers, Olives and Tomatoes with an Olive Oil and Lemon dressing.

Directions

Step 1	Make the salad dressing by mixing the olive oil and lemon juice together and season to taste with a sea salt.
Step 2	Arrange the lettuce leaves in a large serving bowl or platter, and then add the cucumber, tomatoes, red and spring onions, olives, capers and scatter the feta cheese over the top. Garnish with the oregano leaves.
Step 3	Just before serving, pour the salad dressing over the salad.