Greek Salad with Homemade Greek Salad Dressing

• Vegetarian
• Gluten free

• Produce

  • 1 Capsicum / bell pepper, small green
  • 1 Garlic clove
  • 4 Lebanese / persian cucumbers (about 8
  • 2 tsp Marjoram, dried
  • 1/2 Red onion, small
  • 3 Tomatoes

• Condiments

  • 5 1/2 oz Kalamata olives, black

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 6 tbsp Olive oil, Extra Virgin
  • 3 tbsp Red wine vinegar

• Dairy

  • 250 g Feta block

Found on recipetineats.com

Description

Ingredients

• 3 tomatoes (size of a tennis ball)
• 4 Lebanese / Persian cucumbers (about 8/20cm long)
• ½ small red onion (size of a tennis ball)
• 1 small green capsicum / bell pepper
• 250g/8oz feta block
• 5.5oz/125g black kalamata olives (Note 2)
• 1 tsp dried oregano
• 1 garlic clove, minced (about ½ tsp minced garlic)
• 1 tsp dried oregano
• ¼ tsp salt (or ½ tsp Kosher salt)
• Freshly ground black pepper
• 3 tbsp red wine vinegar
• 6 tbsp extra virgin olive oil (preferably Greek!)

Directions

• Place Greek Salad Dressing ingredients in a jar and shake until well combined. Set aside for 20 minutes to let the flavours infuse.
• Tomatoes: Cut each tomato into 6 wedges, then cut each wedge into 3 or 4 pieces. If the tomato is watery, scoop out the watery seeds inside with a teaspoon.
• Cucumbers: Slice the cucumber into ½cm / ⅕ thick slices. Or if they are thick cucumbers, slice the cucumber in half vertically, then slice.
• Onion: Peel and finely slice the red onion. I keep it in rings - you could cut it in half then slice. (Note 2)
• Capsicum: Cut into short strips.
• Feta: Cut into 1cm / 2/5 cubes.
• Place the tomato, cucumber, onion, feta and olives in a bowl, sprinkle with oregano then pour over dressing. Toss to combine. Serve immediately!

Nutrition