Greek Salad

Greek traditional tomatoes, onions, olives and cheese.

medium tomatoes

small white salad onion

20 or so

Zaytoun Palestinian FAIRTRADE pitted black olives

150 gm

feta cheese

1 tblsp

capers

10 cm

cucumber (optional)

small bell pepper

FAIRTRADE lemon

Zaytoun FAIRTRADE olive oil

to taste

salt

to taste

FAIRTRADE freshly ground black pepper

herbs

lettuce (optional)

A Greek salad should use Kalamata olives, but Fairtrade supporters should choose Fair Trade olives and ask for tolerance from the Greeks.

Use herbs sparingly. If you have a herb garden choose something like rosemary or thyme, if not, use (5 ml) dried parsley or oregano.

Wash the tomatoes and cut into olive sized chunks.

Skin the onion and slice thinly.

Cut the cheese into olive sized chunks.

Juice the lemon and reserve the juice in a small serving jug. If necessary:

Wash the cucumber and slice lengthways into 4 and then into 1 cm dice.

Wash the lettuce leaves if using.

Wash and decore the pepper. Chop into pieces to match the olives.

Put the tomatoes, onions, olives, cheese and capers into a salad bowl with the cucumber and peppers. Toss gently. Chill in the fridge.

Serve on a bed of lettuce if presentation is important.

Serve with oil and lemon juice separately.

Serve with a good wholemeal bread.

The basic salad will take many extra ingredients, but choose the freshest, juiciest, tastiest ingredients that you can find.

Mysteriously, some people do not like olives, so if necessary, serve the olives separately.

If you have vegans to feed, serve the cheese separately.