Photo coming — honest color until the dish is shot
Greek Salad
15 min Greek 4 servings 🥗 Fresh & bright GF
Servings
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| 4 (320 g) ripe tomatoes — in wedges | toss gently | top with feta & servethe slab goes on whole — everyone breaks it themselves |
| 1 (300 g) cucumber — thick half-moons | ||
| ½ (60 g) red onion — thinly sliced | ||
| ½ cup (90 g) Kalamata olives | ||
| 4 Tbs (60 mL) olive oil | ||
| 1 Tbs (15 mL) red wine vinegar | ||
| 1 tsp (1 g) dried oregano | ||
| ½ tsp (3 g) salt | ||
| 7 oz (200 g) feta — one slab | ||
Ingredients — tap to check off as you gather
- 4 (320 g) ripe tomatoes — in wedges
- 1 (300 g) cucumber — thick half-moons
- ½ (60 g) red onion — thinly sliced
- ½ cup (90 g) Kalamata olives
- 4 Tbs (60 mL) olive oil
- 1 Tbs (15 mL) red wine vinegar
- 1 tsp (1 g) dried oregano
- ½ tsp (3 g) salt
- 7 oz (200 g) feta — one slab
Steps
- Toss gently — 4 (320 g) ripe tomatoes, 1 (300 g) cucumber, ½ (60 g) red onion, ½ cup (90 g) Kalamata olives, 4 Tbs (60 mL) olive oil, 1 Tbs (15 mL) red wine vinegar, 1 tsp (1 g) dried oregano, ½ tsp (3 g) salt.
- Top with feta & serve (the slab goes on whole — everyone breaks it themselves) — the toss gently from step 1, 7 oz (200 g) feta.
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