Name: Greek salad
Prep time: 10 min
Total time: 10 min
Yield: 8
Ingredients: 250 gram cherry tomatoes, quartered; 2 lebanese cucumbers, quartered lengthwise, chopped; 1 large red capsicum, cut into 1.5 cm pieces; 1 large green capsicum, cut into 1.5 cm pieces; 1 small red onion, quartered, thinly sliced; 1/2 cup coarsely chopped flat-leaf parsley leaves; 2 tablespoon chopped mint; 1/3 cup pitted kalamata olives, halved; 2 tablespoon vegetable or olive oil; 2 tablespoon white balsamic; 1/3 cup marinated fetta, crumbled

Ingredients

250 gram cherry tomatoes, quartered

2 lebanese cucumbers, quartered lengthwise, chopped

1 large red capsicum, cut into 1.5 cm pieces

1 large green capsicum, cut into 1.5 cm pieces

1 small red onion, quartered, thinly sliced

1/2 cup coarsely chopped flat-leaf parsley leaves

2 tablespoon chopped mint

1/3 cup pitted kalamata olives, halved

2 tablespoon vegetable or olive oil

2 tablespoon white balsamic

1/3 cup marinated fetta, crumbled

Method

1.Combine tomato, cucumber, capsicum, onion, parsley, mint and olives in a large bowl. Whisk oil and balsamic in a small bowl. Drizzle dressing over salad. Season with salt and pepper; toss gently to combine. Top with fetta; serve at once.

You can bulk up this salad with shredded lettuce. Instead of cherry tomatoes, you can use 1 large tomato. White balsamic has a slightly milder taste than dark balsamic. Use any leftovers as a condiment or drizzle over grilled chicken.
Note

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Ingredients

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