A typical Greek favourite, you might have enjoyed this on holiday in Greece or Cyprus. Luckily, it’s incredibly easy to recreate.
Greek salad is ideal for those on a low carb, paleo or meditterean diet. This is my Dad’s recipe. Enjoy! Being plant-based, I enjoy it without the cheese.
6 black Kalamata olives
3 medium tomatoes, cut into wedges
1 cucumber peeled, diced into cubes
1 small red onion, sliced into rings
100ml/3fl oz extra virgin olive oil
1 tsp dried oregano
50ml/3 tbsp red wine vinegar
Plate the salad ingredients on a plate, scatter the olives and place the feta slice on the top in the middle. Mix the olive oil and red wine vinegar in a small bowl and drizzle over the salad. Sprinkle with oregano and serve.
Can be enjoyed as a main course for one person or a side salad for two. Yum!