Olive Magazine

COOK everyday

Greek salad

15 MINUTES | SERVES 4 | EASY | V LC GF

cucumber 1
red onion ½ small, thinly sliced
vine tomatoes 4, cut into chunks
Kalamata olives 20, pitted
olive oil 3 tbsp
red wine vinegar 1 tsp
feta 100g, crumbled
dried oregano a few pinches
crusty bread to serve (optional)

• Cut the cucumber in half lengthways, scrape out the seeds then cut into thick slices.

• Put the cucumber slices in a large shallow bowl with the onion, tomatoes and olives. Whisk together the oil and vinegar, and season. Pour most over the salad and gently toss. Add the feta, drizzle over the rest of the dressing, then sprinkle over the oregano. Serve with crusty bread, if you like.

PER SERVING 188 KCALS | FAT 15.8G SATURATES

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