Greek Style Salad
A delightfully fresh salad with feta cheese, which is marinated in dressing, first – use crusty bread to soak up the tasty juices.
Ingredients
- 150g (5 oz) feta cheese
- 1-tablespoon Goodall’s olive oil
- 1 clove garlic, chopped
- 1 small green pepper, chopped
- 3 tomatoes, chopped
- ½ crisp cucumber
- 10-12 black olives
- 1 small onion, thinly sliced
- ¼ teaspoon Goodall’s coriander
- ¼ teaspoon Goodall’s thyme or Goodall’s oregano
- Salt
- Goodall’s freshly ground black pepper
- Pinch of Sugar
Marinade for feta cheese - 60 ml (4 tablespoons) Goodall’s olive oil
- 1 tablespoon lemon juice
- Salt
- Goodall’s freshly ground black pepper
- ¼ teaspoon Goodall’s oregano
- ¼ teaspoon Goodall’s cumin
To Serve: - Crusty Bread
- Lettuce optional
- 3-4 puppodums (optional)
Method
Mix together the marinade ingredients in a bowl large enough to eventually hold all the salad ingredients (do not use a metal bowl). Cut the feta cheese in small cubes and add to marinade. Cover and leave to one side.
Heat the oil in a frying pan and lightly fry the garlic and green pepper to soften them, without browning. Lift off pan (including the oil) and leave to cool.
Cut the tomatoes into wedges and cut each wedge in half. Put in a bowl. Cut the cucumber into bite sized chunks and put with tomatoes. Mix in the onion and olives. Season with salt and pepper and mix in the coriander and thyme.
To Assemble salad:
Add the cooled garlic and green pepper mixture into the bowl with feta cheese and marinade. Also mix in the prepared tomato, cucumber and olives. Toss all together and serve with crusty bread.
For Special Occasion: Serve individual portions of the salad in puppodum “baskets” (allow 1 puppodum per person and cook each in microwave on high for 1 minute – no oil is necessary). Sit puppodum on bed of shredded lettuce (to prevent it sliding all over the plate) and spoon salad and juice onto puppodum and serve.