Greek salad with feta cheese and sun-dried olives on blue background
(For 4 servings)
Prep and cook time: 15 min
Cannot be frozen
3 tbsp red wine vinegar
1/2 tsp dried oregano
1/4 tsp dried basil
1 pinch caster sugar
120 ml extra-virgin olive oil
2 beefsteak or large heirloom tomatoes, sliced and chopped
150 g | 1 cup baby plum tomatoes, halved
1 large red onion, finely sliced
1 yellow pepper, cored, seeded, and cut into strips
150 g | 1 cup sun-dried black olives, pitted
1 large cucumber, sliced
1 small curly lettuce, roughly torn
250 g feta, cut into four even slices
freshly ground black pepper
1 Whisk together the red wine vinegar, dried herbs, sugar, and some salt and pepper to taste in a large mixing bowl.
2 Whisk in the extra-virgin olive oil in a slow, steady stream until incorporated.
3 Add both kinds of tomatoes to the bowl along with the red onion, pepper strips, black olives, cucumber, and lettuce, tossing to coat in the dressing.
4 Divide between plates and top with feta slices (and any crumbles) before serving.