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An absolute classic, full of vibrant textures and flavours.
2 red peppers, cored and cut into 2cm chunks 8 medium ripe, sweet tomatoes, cut into 2cm chunks 1 telegraph cucumber, cut into small chunks 3 spring onions, thinly sliced 150g feta cheese, cut into 1cm chunks ¼ cup chopped mint leaves ½ cup black olives (optional) Dressing: 2 tbsp olive oil 1 tbsp lemon juice 1 tsp salt 6-8 grinds black pepper
© Annabel Langbein Media
Place vegetables in a large bowl. Add cheese, mint leaves and olives if using. Just before serving shake together oil, lemon juice, salt and pepper and pour over salad. Toss gently to combine. Serve immediately.
Undressed salad can be stored in fridge for up to 12 hours before serving. Dressing can be made in bulk and will keep for several weeks in the fridge.
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