MINT & FETA – A MARRIAGE MADE IN HEAVEN

On a bit of a feta thing at the moment…possibly trying to pretend it’s warmer than it really is (I refuse to look at the sky at the moment.) Just given you my favourite hot feta dish..now here it is in its more usual guise – being the boss man in this classic salad – love it with lamb chops – or just on its own. Greek salad is always so fresh and attractive. Salata Horiatiki, as the traditional one is known (I’m showing off now!) is so easy to construct and fun too. And it looks so simple and vibrant on a white plate or nestling in a white bowl. It simply shouts ‘summer!’

6tbsp extra virgin olive oil  /2 tbsp fresh lemon juice / 1 garlic clove crushed  / pinch of sugar / salt and pepper / 200 gm feta cheese / a whole Cos lettuce shredded or 1/2 head of iceberg lettuce shredded / 4 tomatoes quartered / 1/2 cucumber sliced  /12 or so black olives  / Fresh herbs such as oregano, flat leafed parsley or basil and definitely some mint !

Make a dressing by whisking together the oil, lemon juice, garlic, sugar salt & pepper in a small bowl. Set aside. Rinse the block of feta under cold running water. Then cube it into about 1 inch squares. (Some Greek tavernas leave it whole smothered in oregano for you to break up at your leisure.) Put the lettuce, tomatoes and cucumber in a salad bowl. Scatter over the cheese. Just before serving whisk the dressing, pour over the salad leaves and toss together. Scatter over the olives and chopped herbs and the mint!

The mint really makes it! Don’t skimp on it!

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