Greek Salad

Name: Greek Salad
Prep time: 12 min
Total time: 12 min
Yield: 2 servings
Ingredients: 3 large, in wedges (250g) Tomatoes; 1/2 cucumber, thick half-moons (150g) Cucumber; a slab, not crumbled (100g) Feta Cheese; a handful (50g) Olives; 1/2 red onion, sliced thin (50g) Onions; a generous pour (25g) Olive Oil

Recipes · Lunch · Recipe, Typed Supps

No lettuce. A real Greek salad is tomato, cucumber, onion and a slab of feta on top.

Allergens and patterns

Contains milk. Fits: Vegetarian, Pescatarian, Halal, Kosher, Keto, Gluten-free.

Ingredients

3 large, in wedges (250g) Tomatoes — The bulk of the salad. Room temperature, not fridge cold — cold blunts tomato flavour completely.
1/2 cucumber, thick half-moons (150g) Cucumber — Water and crunch.
a slab, not crumbled (100g) Feta Cheese — Sheep-milk feta laid on top in one piece, which is how it is actually served. Salt, calcium and protein.
a handful (50g) Olives — Monounsaturated fat and brine.
1/2 red onion, sliced thin (50g) Onions — Raw. Soak the slices in cold water for five minutes if you find it harsh.
a generous pour (25g) Olive Oil — The dressing is oil, oregano and salt. There is no vinaigrette in this salad.

Nutrition per serving

Calories: 330 kcal
Protein: 11g
Carbohydrate: 6.2g
of which sugars: 5.6g
Fat: 28.3g
of which saturated: 9.2g
Fibre: 3.4g
Sodium: 934mg

Method

Cut the tomatoes into wedges and the cucumber into thick half-moons.
Toss with the onion and olives, and season with salt and dried oregano.
Lay the feta on top in one piece and pour the oil over everything.