Greek Salad

Can you chop vegetables? Then you can make Greek salad in no time. No cooking, no waiting, an easy dinner for a hot summer night.


So I don’t get too many things dirty, I start by making the dressing right in the serving bowl. Crush one clove garlic, add a tsp Dijon mustard, 1 tbsp red wine vinegar, the juice of half a lemon, 4 tbsp olive oil, fresh ground pepper. Stir well.

For two dinner size  servings, slice a quarter of a large red onion,  cut 2 tomatoes in wedges, 3 inches of cucumber in half rounds, 1 pepper in squares,  pit 12 Kalamata black olives, crumble 75gr Feta cheese. Add to the dressing, stir and sprinkle with a pinch of thyme and a pinch of oregano. Add salt if needed, after you have added the Feta.


Feta cheese: the original is made from ewe’s milk, but there are variants with goat milk and others.

Peppers: either green, orange or red, or a combo, some green is good for the colour mix.

Ready for dinner

Advertisements

About thecookingfrog

Thecookingfrogblog@gmail.com
This entry was posted in Starter and tagged , , , , , , , , . Bookmark the permalink.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s