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  • Olive Magazine

    COOK everyday

    Jun 09, 2020 5 minutes
    Recipes JANINE RATCLIFFE
    Photographs STEVEN JOYCE

    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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