Crisp lettuce torn fresh — not chopped, torn, because that actually matters.
Cherry tomatoes so red and juicy they look fake. Buttery cubes of feta that crumble at the edge of your fork. Crunchy cucumber. Sweet yellow pepper. And those little black olives hiding in there like tiny flavor bombs waiting to go off.
Ingredients List:
Salad leaves: A fresh base for your salad.
1/2 Red onion: Thinly sliced for a sharp flavor.
150 g Tomatoes: Cut into bite-sized chunks.
1/2 Bell pepper: Chopped into pieces.
1/2 Cucumber: Sliced or diced to your preference.
50 g Black olives: A classic salty addition.
80 g Feta cheese: Either crumbled or cubed.
Juice of 1/2 lemon: For a fresh, acidic dressing base.
1/2 tsp Oregano: To add an authentic herbal aroma.
Salt & Black pepper: To season to taste.
4 tbsp Olive oil: The foundation of the dressing.
Preparation Instructions:
1. Prepare the vegetables: Thoroughly wash and dry your salad leaves, then chop the tomatoes, cucumber, bell pepper, and red onion into uniform, bite-sized pieces.
2. Combine: In a large mixing bowl, combine the salad leaves with the chopped vegetables and the black olives.
3. Season and Dress: Drizzle the olive oil and fresh lemon juice over the salad. Sprinkle the oregano, salt, and black pepper evenly over the mixture.
4. Toss: Gently toss all the ingredients together to ensure they are well-coated with the dressing.
5. Top and Serve: Add the feta cheese on top (crumbled or in small cubes) just before serving to maintain its texture.
Enjoy your fresh and nutritious salad!
