Greek salad

Greek salad

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1-2 tablespoons lemon juice
1/4 cup extra virgin olive oil
salt and freshly ground pepper
2 small lebanese cucumbers
1/2 punnet red cherry tomatoes, halved
mixed salad greens such as mignonette, oak-leaf or butterhead lettuce
150g feta cheese, crumbled
1/4 cup black olives, pitted and slivered
1/4 cup whole mint leaves

Method

  1. In a small bowl, add the lemon juice and gradually add the oil, whisking until thickened. Season with salt and pepper.
  2. Lightly peel the cucumbers, leaving the pale green under the skin intact. Halve, lengthwise, and cut across into thick slices. In a large bowl, combine the cucumber and tomatoes.
  3. Pour over half the dressing and toss to coat. Just before serving, place the salad greens with the cucumber mixture in a large bowl.
  4. Add remaining dressing, a little at a time, and toss gently, coating the leaves evenly. Divide the salad between 4 individual serving plates, scatter with feta, olives and the mint leaves. Serve immediately.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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