Name: Greek salad
Yield: 4
Ingredients: 4 roma tomatoes, seeded and cut into 1cm cubes; 250g mixed medley cherry tomatoes, halved; 2 Lebanese cucumbers, cut into 1cm cubes; 1 small red onion, thinly sliced into rounds on a mandolin; 1 banana capsicum, seeded and cut into 1cm cubes; 285g jar piquillo peppers, drained and halved; ½ cup (75g) pitted kalamata olives; 150g Greek-style fetta, crumbled; ¼ cup dill sprigs, roughly chopped, to serve; Dressing; ¼ cup (60ml) red wine vinegar; 1 tbsp finely chopped oregano; 1 tsp dried oregano; 1 small clove garlic, crushed; 1 tsp caster sugar; 2 tbsp extra virgin olive oil

Greek salad is the perfect accompaniment at a barbecue, whether you’re serving up classic steak and chips or burgers. It’s also ideal for the vegetarians in the crowd. This recipe calls for two types of tomatoes – roma and cherry – along with Lebanese cucumbers, red onion, capsicum, piquillo peppers and kalamata olives. This is paired with a dressing of red wine vinegar, oregano, garlic, a dash of sugar and olive oil. Topped with feta and a scattering of dill, it’s bound to be a crowd-pleaser. If you’re catering for a large group, you’ll need more than one salad. For inspiration, check out these salad ideas.

Ingredients

4 roma tomatoes, seeded and cut into 1cm cubes

250g mixed medley cherry tomatoes, halved

2 Lebanese cucumbers, cut into 1cm cubes

1 small red onion, thinly sliced into rounds on a mandolin

1 banana capsicum, seeded and cut into 1cm cubes

285g jar piquillo peppers, drained and halved

½ cup (75g) pitted kalamata olives

150g Greek-style fetta, crumbled

¼ cup dill sprigs, roughly chopped, to serve

Dressing

¼ cup (60ml) red wine vinegar

1 tbsp finely chopped oregano

1 tsp dried oregano

1 small clove garlic, crushed

1 tsp caster sugar

2 tbsp extra virgin olive oil

Method

For the dressing, combine vinegar, oregano, dried oregano, garlic, sugar and oil in a small bowl. Season with salt and pepper and whisk to combine. Set aside for flavours to develop.

Place tomato, cucumber, onion, capsicum, piquillo peppers and olives in a large bowl and gently toss to combine. Pour over half the dressing. Toss again.

Serve topped with fetta, drizzled with remaining dressing. Serve with a scattering of dill to finish.

Recipe Jessica Brook

Jessica’s career has covered every corner of the food world from professionally trained chef, recipe writer, food editor, stylist and consultant. Jessica is an expert at crafting food stories and writing recipes. Jessica brings her food knowledge, technical skill, intrigue in the multi cultures of food and personal style to every recipe she writes.

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Ingredients

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