Wednesday, June 4, 2008

Greek Salad

Greek Salad
Serves 4

4 large beefsteak tomatoes,
about 700g/11/2lb in total
1 large cucumber
2 red onions
1 Cos lettuce
100g/4oz pitted black olives
225g/8oz feta cheese
For the dressing
125ml/4fl oz olive oil
50ml/2fl oz lemon juice
3 tablespoons chopped fresh
coriander leaves
pinch of granulated sugar
salt and ground black pepper

• Cut the tomatoes into bite-size chunks, discarding the cores. Cut the cucumber in half crossways, then cut a cross in the end of each piece and cut into quarters. Cut the quarters crossways into bite-size pieces. Peel the onions and cut into thin wedges. Shred the lettuce.
• Whisk the dressing ingredients together in a jug. Put all the salad vegetables in a large bowl, add the olives and toss the ingredients together using your hands.
• Pour the dressing over, and toss gently to mix, then crumble over the feta cheese. Serve immediately.

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