Full on Feta Salad

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This can be a meal in itself – great for lunch or supper – but I had it last night with lamb chops pan fried with garlic, lemon and parsley.

INGREDIENTS

Salad leaves of your choice

6 baby plum tomatoes halved

1 block of feta rinsed and cut into cubes

12 black olives halved

Half a pointed red pepper thinly sliced

1 stick of celery thinly sliced

3 radishes thinly sliced

Handful of fresh coriander chopped- you could use mint instead

FOR THE DRESSING

6 tbsp olive oil

2 tbsp fresh lemon juice

1 garlic clove crushed

Pinch of sugar

Dash of salt

Grind or two of black pepper

METHOD

  1. Make the dressing by whacking the ingredients together in a small bowl.
  2. Toss all the there ingredients together in a large salad bowl.
  3. Just before serving , which the dressing once more and pour over the salad. 

Get a fork and tuck in!

 

 

It’s all about how you like to dress…

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Greek Salad with Feta and Mint

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Lunch today was one of my favourites. The mint is magical in this combo of flavours.

For 4

6 tbsp extra virgin olive oil

2 tbsp fresh lemon juice

1 garlic clove crushed

Good pinch of sugar

Salt and pepper

200 gm feta cheese

1/2 head of iceberg lettuce shredded

6 San Marzano tomatoes quartered

1/2 cucumber thinly sliced

12 or so black olives pitted

Good bunch of fresh mint and a sprinkle of dried oregano

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, oregano and the mint!

A really wholesome and filling light lunch.

MINT & FETA – A MARRIAGE MADE IN HEAVEN

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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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