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


About thecookingfrog
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