An absolute classic, full of vibrant textures and flavours.
Greek Salad
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
https://www.annabel-langbein.com/recipes/greek-salad/72
Dressing:
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.
Generic content for all other countries not on the list.
Get VIP offers & great foodie content & you could win an iPad Air 2!
Before you go, tell us where you heard about Annabel's book:
Unfortunately, your browser blocked the popup, please use the following link to Buy the Book
Get VIP offers and great foodie inspiration!
leave a comment
You must be logged in to add comments, click here to join.
2 comments