Greek Salad

SALATA MEH ELIES KEH FETA (Greek Salad)

I have purposely left out the use of herbs as the feta cheese and olives are strong in taste. The cucumbers used in the recipe are of the slender young green variety about 15 to 20 cm long (6-8 inches) and have a slight sweet taste and a crisp sound when snapped in half. Usually found in fruit and vegetable markets and in most Mediterranean shops.

Serves 4 to 6

• 1 cos lettuce, shredded
• 3 medium tomatoes,
   cut into eighths    (small wedges)
• 2 slender green    cucumbers, quartered and    thickly sliced
• 6 spring onions, cut into 1    cm pieces
• 110g of pitted black olives
• 200g of feta cheese,    crumbled or cubed

Dressing

• juice of half a lemon
• 4 tablespoons of extra    virgin olive oil
• salt to taste

In a large bowl combine the lettuce, tomatoes, cucumbers, onions, olives and cheese. Drizzle the salad with lemon juice and olive oil and mix together to coat. Add salt to taste and serve.

Tips
Alternatively, put the 200g of feta cheese in a baking dish, warm through in the oven and place on top of the salad. Leave the olives out, if they are not to your taste.