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Greek Salad with Lemon and Oregano

Yields1 Serving

 1/2 green bell pepper, chopped
 1/2 english cucumber
 1/4 cup of kalamata olives
 1 cup of cherry tomatoes (halved)
 1/4 red onion (small and thinly sliced)
 1 lemon (halved)
 3ozs raw feta cheese (optional)
 2 tbsps olive oil
 1 sprig of oregano
 Black pepper (for seasoning)
 Sea salt

1. Into a shallow bowl add the bell pepper, onions, tomatoes, cucumber and the olives if using. Squeeze half of a lemon over the salad and then crumble the raw feta cheese on top if using.


2. Drizzle the olive oil, add the pepper, oregano and the sea salt into the mixture. Serve with a slice of raw feta cheese on top of the salad and some more lemon juice if you want it to taste a little zestier.


* If you don’t like the pungency of raw onion, simply squeeze lemon juice on top and then leave it to sit in a dish before adding into the salad.