Greek Salad
This is such a simple salad. The secret is to use the best ingredients you can get hold of – small, sweet cucumbers, ripe tomatoes and lovely creamy feta. Tarragon isnt a traditional add, however I like its distinctive anise flavour.
This is such a simple salad. The secret is to use the best ingredients you can get hold of – small, sweet cucumbers, ripe tomatoes and lovely creamy feta. Tarragon isnt a traditional add, however I like its distinctive anise flavour.
- 1/4 cup (60ml) extra virgin olive oil
- 1 large red capsicum quartered
- 2 lebanese cucumbers peeled, seeds removed, cut into 1cm cubes
- 3 ripe tomatoes seeds removed, cut into 1cm cubes
- 1/3 cup (50g) pitted kalamata olives chopped
- 1/2 small red onion very thinly sliced
- 120 g good-quality feta
- 1 tbs red wine vinegar
- pinch caster sugar
- 1/4 tsp ground sumac (optional)
- 2 tsp finely chopped fresh tarragon leaves plus tarragon flowers to serve (optional)
- Carbohydrate 14.6754625 g
- Cholesterol 0 mg
- Fat 1.64520427574701 g
- Fiber 3.09287499502301 g
- Protein 2.52695 g
- Saturated Fat 0.249865614395148 g
- Serving Size 1 1 Serving (326g)
- Sodium 12.5952810855149 mg
- Sugar 11.582587504977 g
- Trans Fat 0.253630589787229 g
- Calories 75 calories
Step-by-step
- Preheat the grill to high and line a grill tray with foil.
- Place the capsicum, skin-side up, in a single layer under the grill and cook for 3-4 minutes until the skins blister and blacken. Transfer to a plastic bag and stand for 5 minutes.
- When cool enough to handle, peel the capsicum, then slice into short, thin strips.
- Meanwhile, for the dressing, place the ingredients in a screwtop jar, add some sea salt to taste, then shake until thoroughly combined. Set aside.
- Place the cucumber, tomato, olives and most of the onion and capsicum in a bowl. Pour over dressing and toss to combine.
- Crumble two-thirds of the feta over the top and gently toss to combine.
- Carefully transfer the salad to a serving platter or large bowl.
- Crumble the remaining feta over the top, and garnish with the reserved capsicum strips and onion, and tarragon flowers, if using.
My Simple Greek Salad: A Taste of Sunshine
As a busy working mom, finding time to cook delicious and healthy meals can be a challenge. But that doesn’t mean I have to compromise on flavor or nutrition! This Greek salad is my go-to recipe when I need a quick, refreshing, and incredibly satisfying meal. It’s so easy to prepare, even on my busiest days, and the vibrant flavors transport me to a sun-drenched Greek island, at least in my mind!
The beauty of this salad lies in its simplicity. It's all about the quality of the ingredients. Forget about pre-packaged veggies; I always seek out the freshest, ripest tomatoes and cucumbers I can find. The sweetness of those ingredients makes all the difference! And the feta cheese? Oh, the feta! A good quality feta adds a wonderful creamy texture and salty tang, complementing the other flavors perfectly. I usually pick mine up from the local farmer's market – it’s often a little more expensive, but the taste is worth the splurge.
Beyond the core ingredients, I love adding a touch of my own personality. Tarragon isn't traditionally used in Greek salad, but its delicate anise flavor adds a lovely layer of complexity. It complements the other flavors brilliantly, creating a unique taste profile that sets my salad apart. I always add a pinch of sumac, too, which gives a wonderfully warm and earthy hint to the dish.
The preparation is a breeze. Roasting the capsicum (bell pepper) under the grill adds a smoky depth to the salad. The process is quick and easy – just pop them under the grill until their skins blister and blacken. Then, after cooling them slightly in a plastic bag, the skins peel right off, revealing tender, sweet flesh. I then slice them into thin strips and set aside some for garnish to finish the salad.
Making the dressing is equally simple. I usually whip it up in a screw-top jar, combining extra virgin olive oil, red wine vinegar, a pinch of caster sugar, and a dash of sea salt. The jar acts as a perfect shaker, ensuring the dressing is evenly combined. I then add this to my veggies and gently toss to combine. The final touch is crumbling the feta cheese over the top. I crumble two-thirds over the salad before gently tossing again, keeping the rest to sprinkle on top as a final garnish. This ensures the cheese is evenly distributed throughout the salad but leaves some for that beautiful, final visual appeal.
This Greek salad is more than just a side dish; it’s a complete meal in itself. It’s packed with flavor, texture, and healthy ingredients – a perfect combination for a busy weekday or a relaxed weekend lunch. And the best part? The leftovers are just as delicious the next day! So, the next time you're short on time but craving a flavourful and healthy meal, give this Greek salad a try. You might just find your new favourite summer recipe!
Tips and Variations:
- Experiment with Herbs: Feel free to experiment with different herbs. Fresh oregano or mint would be delicious additions.
- Add some Protein: To make it a more substantial meal, add grilled chicken, chickpeas, or even some white beans.
- Spice it up: For those who like a bit of heat, a pinch of red pepper flakes can elevate the flavor profile.
- Make it Ahead: This salad can be made ahead of time, allowing the flavors to meld together. Just add the feta right before serving to prevent it from becoming too soggy.
Enjoy this simple, healthy, and flavorful Greek salad! Let me know in the comments how you enjoyed it!
