Greek Salad
A true classic, Greek salad never fails to hit the spot when you are craving something light and fresh. This version uses sweet nectarines and yellow peppers to complement the vibrant combination of juicy tomatoes, crisp cucumbers and lettuce, sharp shallots and creamy feta cheese, bringing you a burst of freshness and rich flavours. With the addition of barley rusks (or croutons), this salad is perfect as a standalone meal when you are languishing on a hot day, or as a side at a barbecue or other gathering.
Ingredients 14
Dressing
1⁄4 cup olive oil
1 1⁄2 tbsp red-wine vinegar
1⁄4 tsp dried oregano
1⁄4 tsp salt
Salad
1 baby cos lettuce (romaine), leaves washed, dried and diced
3 ‒ 4 heirloom tomatoes, cut into 2 cm (¾ in) dice
1 ‒ 2 Lebanese cucumber, short, cut into 2 cm (¾ in) dice
1 French shallot, finely sliced
Handful pitted kalamata olives, halved
1 ‒ 2 nectarine, stone removed, sliced into half-wedges
1 yellow capsicum (bell pepper), sweet, thinly sliced
100 g barley rusks, lightly crushed
200 g feta, cut into triangles
Drizzle honey, optional
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Method 3
Put the , , , and in a large jar with a screw-top lid and shake to combine. Set aside.
Combine the , , , , , , , and in a large mixing bowl. Pour over most of the salad dressing and toss to combine. Transfer to a serving dish, top with , then drizzle with the remaining dressing, and , if using.
Garnish with another pinch of and serve immediately.
Jessica Prescott's tips
This is very good stuffed into a pitta or wrap with hummus and a chopped (veggie) sausage. Also good alongside hummus or Dreamy creamy loaded bean dip
Radishes, avocado, red capsicum (bell pepper) and dare I say, the ever-divisive green capsicum (bell pepper) all make excellent additions or substitutions
