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GREEK SALAD

  • Total Time: 13 mins
  • Yield: 6

Ingredients

  • 1 red onion
  • 1 tbsp GREENSFUD OREGANO
  • 1 tsp GREENSFUD BLACK PEPPER
  • 1 tbsp red wine vinegar
  • 200 millilitres extra virgin olive oil
  • 5 medium tomatoes
  • 1 teaspoon caster sugar (super fine sugar)
  • 1 pinch of GREENSFUD HIMALAYAN PINK SALT
  • 1 very large cos lettuce
  • 1 bulb fennel
  • 125 g pitted black olives
  • 400 g feta cheese
  • 100 grams cucumber
  • 2 tbsp lemon juice

Instructions

  1. Peel the red onion and cut it into thin half-moons. Sprinkle the oregano and pepper over the oregano.
  2. Pour in the vinegar and oil and toss well. Cover, and leave too steep for a good 2 hours; longer is fine. You’ll also note that the onion’s bloodred scarlet has changed into a glowing puce after some time has passed.
  3. Cut the tomatoes to the desired size. Sprinkle the sugar and a pinch of salt over them and set them aside.
  4. Wash the lettuce and tear it into big pieces. Put it into a large, wide salad bowl.
  5. Slice the fennel and add that, then the olives, cucumber and the feta, cut or crumbled into rough chunks and toss well.
  6. Now add the tomatoes, red onion and lemon juice. Toss gently and combine well.

 

 

  • Author: GREENSFUD
  • Prep Time: 5 mins
  • Cook Time: 8 mins
  • Category: SALAD
  • Cuisine: AMERICAN

Keywords: Greek salad, Salad, American cuisine

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