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salad with feta, olives, tomatoes, cucumber, cos

Greek Salad

This light and fresh Greek salad offers the perfect go-to side dish as the weather grows warmer, especially alongside a barbecue. It’s also nutritionally balanced, packed with healthy fats from olive oil, loads of vegetables to help maximise your five-a-day quota, and a touch of protein from feta. However, it’s the perfect post-run recovery lunch paired with grilled chicken.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 People
Course: Lunch, Side Dish
Cuisine: greek
Calories: 162
Ingredients Method

Ingredients
  

Salad
  • 1 head of cos Lettuce washed and chopped
  • ½ Red Onion Peeled and Thinly Sliced
  • 12 Cherry Tomatoes Halved
  • ½ Cucumber De-seeded and Sliced
  • 100 g Kalamata Olives Drained
  • 80 g Feta Cheese Crumbled
For the Dressing
  • ¼ Tbsp Wholegrain Mustard
  • 4 Tbsp Red Wine Vinegar
  • Juice from ½ Lemon
  • ½ Tsp Dried Oregano
  • 1 Garlic Clove Minced
  • 150 ml Olive Oil
  • ½ Tsp Black Pepper
  • Salt to Taste

Method
 

  1. Put all the salad ingredients (except the feta) into a bowl and toss well.
  2. In a separate bowl, whisk the vinaigrette ingredients together until combined. Alternatively, place them in a screw-top jar or bottle and shake to combine.
  3. Toss the salad with the vinaigrette to taste and serve, topping with the feta.