Greek Salad

Download

Greek traditional tomatoes, onions, olives and cheese.

Ingredients

4
medium tomatoes
1
small white salad onion
20 or so
Zaytoun Palestinian FAIRTRADE pitted black olives
150 gm
feta cheese
1 tblsp
capers
10 cm
cucumber (optional)
1
small bell pepper
1
FAIRTRADE lemon
Zaytoun FAIRTRADE olive oil
to taste
salt
to taste
FAIRTRADE freshly ground black pepper
herbs
lettuce (optional)
FAIRTRADE
Sources

Ingredient notes

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.

Preparation

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.

Assembly

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

To serve

Serve on a bed of lettuce if presentation is important.

Serve with oil and lemon juice separately.

Serve with a good wholemeal bread.

Variations

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.