Greek Salad

• porzioni: 8

Ingredienti

6 medium egg tomatoes (450g), chopped coarsely

3 lebanese cucumbers (400g), chopped coarsely

1 medium green capsicum (200g), chopped coarsely

1 small red onion (100g), cut into thin wedges

1 cup (150g) kalamata olives

1 teaspoon sea salt

½/ cup (125ml) extra virgin olive oil

150g piece fetta cheese

½/ teaspoon crushed dried rigani

Istruzioni

1. Combine tomato, cucumber, capsicum, onion and olives in large serving bowl. Add salt and almost all of the oil; toss gently. [Can be made 3 hours ahead to this stage and refrigerated, covered.]

2. Cut cheese into two large pieces; place on top of salad. Sprinkle cheese with rigani; drizzle with remaining oil.

Note

per serving 18.9g fat; 896kJ tip Oregano can be substituted for dried rigano, if unavailable.