Greek salad


Dinner tonight, 16 October, 2017
So delicious for beef and chicken. Very very easy to make
8 servings

  • 1 pint Sweet Cherry Tomatoes
  • 1 whole Red Bell Pepper, Seeded and Chopped
  • 1 whole Yellow Bell Pepper, Seeded and Chopped
  • ½ whole Red Onion, Roughly Chopped
  • 1 whole Cucumber, Chopped
  • 1 handful Parsley, Chopped Fine
  • ¼ cup Fresh Basil
  • 1 cup Kalamata Olives
  • cup Crumbled Feta Cheese
  • cup Red Wine Vinegar
  • cup Extra Virgin Olive Oil
  • 2 tablespoons Water
  • 1 teaspoon Italian Seasoning
  • ½ teaspoon Sea Salt or To Taste
  • ½ teaspoon Pepper or To Taste

In a large bowl mix together cherry tomatoes, bell peppers, red onion, cucumber, parsley, basil, kalamata olives and feta cheese. Set aside.

In a small bowl whisk together red wine vinegar, olive oil, water, italian seasoning, sea salt and pepper. Mix until until well combined.

Drizzle vinaigrette over the top of the vegetables and toss until well combined.

Greek Salad can be served immediately but the flavour does develop if allowed to refrigerate for a few hours or overnight.

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