I’m no expert and I’m not of Greek descent, though I don’t think a proper Greek salad should be full of lettuce for cheap filler. This salad is filled with hearty pieces of cucumber, pepper, tomato and onion, tossed with just enough dressing to accentuate their flavours rather than bury them. Give it a try. I’m sure you’ll love it!
Time: 10 minutes
Serves: 4
Ingredients:
1 English cucumber – diced
1 red bell pepper – seeded and roughly chopped
1 green bell pepper – seeded and roughly chopped
4 roma tomatoes – seeded and diced
1/2 red onion – peeled and diced
150g kalamata olives
100 grams feta cheese – crumbled
20g fresh lemon juice
2g kosher salt
0.5g fresh ground black pepper
0.5g dried oregano
0.5g dried basil
30g extra-virgin olive oil
Preparation:
Place cucumber, bell peppers, tomatoes, onion, olives and feta in a large bowl.
In a small bowl, combine the lemon juice, salt, pepper, oregano and basil. Slowly drizzle in the olive oil while whisking.
Pour the dressing over the salad, toss and serve.
Filling it full of Lettuce is a Toronto Greek thing to improve margins on the Danforth.
It’s no different here in the Peg at most places.