Starter
Greek Salad
15 minServes 4Nutri-Score B€€
B
15 min
15 minGreek Salad
what you need
Ingredients
Persian cucumbers (chopped into bite-sized pieces)Produce3 pieces
red onion (thinly sliced)Produce1 piece
tomatoes (cut into chunks)Produce4 pieces
pitted kalamata olives (with a little of their brine)Pantry100 g
feta cheese (crumbled or cubed)Dairy200 g- fresh dill (finely chopped)Produce15 g
olive oil (good quality)Pantry60 ml- red wine vinegarPantry30 ml
saltSpices2 g
fresh red peppers (thinly sliced)Produce1 piece
per serving
Nutrition
213kcal
- Carbs
- 10 g
- Proteins
- 5 g
- Fat
- 17 g
what you’ll use
Tools
Mixing bowl
step by step
Method
- Step 1
Chop the vegetables
- Chop the cucumbers into bite-sized pieces, as small or as large as you like.
- Thinly slice the red onion and cut the tomatoes into chunks.
- Slice the fresh red pepper into thin strips.
- Step 2
Combine the salad
- Add the cucumbers, onion, tomatoes and red pepper to a bowl.
- Add the kalamata olives along with a little of their brine.
- Crumble in the feta and scatter over the chopped dill.
- Step 3
Dress and serve
- Pour over plenty of olive oil and a generous amount of red wine vinegar.
- Sprinkle with a little salt and toss everything together.
- Serve immediately while fresh.
most cooked first