Summer has finally arrived in England. And nothing says summer food to me, more than a fresh tasty Greek salad. This is not a traditional Greek salad in any sense of imagination, but it’s my take on it. Quick, easy and delightful. You can add and change the recipe to suit your fridge contents, but it always must have tomato, cuecumber, green bell pepper, red onion and fetacheese. The Rocket adds a peppery taste that works well. It’s best eaten straight away, but will keep for a few days in a sealed container in the fridge. An optional extra is to add chopped dill, it makes quite a difference to the taste, but it’s a superb addition. Beef tomatoes also work well. This salad is great with a BBQ, fish or sliced chicken breast. Also awesome in some freshly baked bread.
2 medium sized salad tomatoes, halved then sliced.
Half a red onion, very finely sliced.
Half a large cucumber, seeds removed with a spoon, then sliced into 10mm slices.
1 green bell pepper (capsicum), seeds and stem removed then sliced.
100g of feta cheese, drained and chopped into 5mm cubes.
A handful of rocket.
1-2 tablespoons of extra virgin olive oil.
1 tablespoon of red wine vinegar.
Sea Salt and freshly ground black pepper. To taste.
5 fresh mint leaves chopped finely. (Use 1 teaspoon of dried mint if you must).
1 heaped teaspoon of dried oregano.
1. Place all the salad ingredients into a suitable bowl.
2. Mix the dressing ingredients into a small dish or cup.
3. Pour the dressing over the salad and coat it well.
4. Serve immediately.