Tom’s Greek Salad
This Greek salad is inspired by another I found online, and as delicious as it was, I realised that it was a little acidic for my tastebuds. Dill is my favourite herb and I love its taste and aroma, combined with a sweet and mellow Olive Oil - there’s just nothing better!
If you prefer a more acidic salad, adjust the dressing in favour of a bit more vinegar and lemon juice.
- Few handfuls of Cherry or Baby Plum Tomatoes, sliced in half
- 1/4 red onion, chop to a small dice
- 1/2 cucumber, quarter lengthways, remove the seeds, and then chop to a small dice
- 1/2 bell pepper, thinly slice then small dice
- Handful of Feta cheese, diced (or crumble over the top at the end)
- Handful of Olives, left whole or sliced in half
- Handful of dill, finely chopped
- 3 Tbsp Olive Oil
- 1 Tbsp Balsamic Vinegar
- 1/4 Lemon
- A pinch or two of rough sea salt to taste
Prepare all the ingredients as described and mix together in a salad bowl, put the olives, cheese and dill in at the end so they’re more likely to sit at the top.
Add a pinch or two of sea salt to taste.
Pour over the olive oil and balsamic vinegar and then squeeze the lemon juice on top.