Name: Greek salad with marinated fetta
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 2 tomatoes (300g); 1 lebanese cucumber (130g); 1 red capsicum (150g); 1 red onion (100g), sliced thinly; 1 cup (120g) seeded black olives; 200 gram fetta cheese, cut into 1cm pieces; 1 fresh long red chilli, chopped finely; 2 teaspoon finely grated lemon rind; 2 tablespoon fresh oregano leaves; 1 cup (250ml) olive oil

Ingredients

2 tomatoes (300g)

1 lebanese cucumber (130g)

1 red capsicum (150g)

1 red onion (100g), sliced thinly

1 cup (120g) seeded black olives

200 gram fetta cheese, cut into 1cm pieces

1 fresh long red chilli, chopped finely

2 teaspoon finely grated lemon rind

2 tablespoon fresh oregano leaves

1 cup (250ml) olive oil

Method

1.Make marinated fetta cheese. Place cheese in sterilised jar. Combine remaining ingredients in small jug; pour over cheese. Refrigerate 3 hours or overnight.

2.Halve and seed tomatoes, cucumber and capsicum; cut vegetables into matchsticks.

3.Place a third of the marinated fetta and a third of the oil marinade in large bowl with tomato, cucumber, capsicum, onion and olives; toss gently to combine.

The remaining marinated fetta can be stored, in the refrigerator, for up to four weeks.
Note

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Ingredients

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