Herby Greek salad

A delicious salad is always a winner.
 
recipe, salad, greek, light meals,summer
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Recipe from: 20 January 2016
Preparation time: 10min + Standing time
 
 

Ingredients

 
  • 60
    ml
    red wine vinegar
  • 100
    ml
    quality extra virgin olive oil
  • 4
    sprigs oregano, leaves stripped
  • 2
    red onions, sliced
  • 1
    kg
    mixed exotic tomatoes
  • 10
    ml
    coarse sea salt
  • 20
    ml
    light brown sugar
  • 2
    small cucumbers, cut into chunks
  • 1
    red or green pepper, seeded and cut into strips
  • 100
    g
    quality black Kalamata olives, pitted
  • 30
    ml
    capers
  • 200
    g
    goat’s milk feta, in chunks
  • mint and oregano for garnish
Servings: Change Serving
 
 

Method

 
Mix the vinegar, oil and oregano, and pour over the onion rings. Refrigerate for about two hours (covered with clingfilm). Cut the larger tomatoes into wedges and halve the small ones; sprinkle with salt and sugar and allow to stand for about 30 minutes.

Make The Salad:
Mix the tomatoes, cucumber and pepper together. Add the olives and the onions in the marinade, and mix. Finally, add the capers, feta and herbs.

Word and image: Home magazine

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Read more on: recipe  |  summer  |  greek  |  salad  |  light meals
 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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