Our version of this classic colourful salad, drizzled with a tangy dressing. The perfect accompaniment to Lamb Koftas, summer barbecues, or on its own as a light lunch.
Ingredients
For the salad
- 2 large tomatoes - each one cut into 12 wedges, then each wedge into 3-4 pieces
- ½ large cucumber - thickly sliced into 1cm slices, then each slice cut into quarters
- 1 small red onion - thinly sliced
- 1 yellow pepper - cut into thick strips, then cut each strip into 3-4 pieces
- 200g feta cheese - cut into cubes
- Large handful of green and black olives
For the dressing
- 1 tbsp extra virgin olive oil
- 2 tbsp white wine vinegar
- 1 tsp lemon juice
- ½ tsp dijon mustard
- ¼ tsp dried oregano
- Salt and pepper
Directions
- Make the dressing by combining the oil, vinegar, mustard, oregano, salt and pepper. This is easiest done using a clean jar - place all dressing ingredients into the jar, replace the lid then shake.
- Add the chopped tomato, cucumber, pepper, and sliced onion to a large salad bowl.
- Pour 3/4 of the salad dressing over the ingredients, gently mix to coat the salad.
- Top with olives, crumble over the feta cubes, then drizzle with the remaining dressing.
- Keep refrigerated until ready to serve.
Notes
If time allows, prepare the salad a couple of hours before you wish to serve, to enable the ingredients to marinade in the dressing a little.
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