Greek Salad

A simple salad using Greek feta cheese, this salad is very colourful and can be served on its own for lunch or as an accompaniment to cold savoury flan or pie. The dressing should not be added to the salad until just before serving.

1 cos lettuce, outer leaves removed, washed and separated into leaves

1 bunch radishes, cleaned and sliced

8 oz. feta cheese, cut into cubes

½ teaspoon dried marjoram

4 tomatoes, blanched, peeled and sliced

6 anchovies, drained and finely chopped

6 large black olives, halved and stoned

1 tablespoon chopped fresh parsley

½ teaspoon black pepper

4 tablespoons olive oil

1 ½ tablespoons white wine vinegar

1 tablespoon chopped mixed fresh herbs, such as marjoram, chives or lemon thyme

4 spring onions , chopped

1 teaspoon sugar

½ teaspoon salt

1 teaspoon black pepper

Tear the lettuce leaves into pieces and arrange them on a large dish. Scatter the radish slices over the lettuce. Arrange the cheese in the centre of the dish and sprinkle it with the marjoram. Place the tomatoes in a circle around the cheese and put the anchovies on top of the tomatoes, alternating with the olives. Sprinkle the parsley and pepper on top.

In a small bowl, mix together the oil, vinegar, fresh herbs, spring onions , sugar, salt and pepper.

Pour the dressing over the salad and serve.

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