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Greek Salad

By Teresa Cutter

Greek Salad
Greek Salad

What's great about it

My Greek Salad is a regular addition at my dinner table and what I love about it is that any leftovers can be eaten for lunch the next day. Fresh sun-ripened tomatoes - if you can get the heirloom variety that's awesome, as the flavour and colours are magnificent. Tomatoes are packed with lycopene, a power packed antioxidant and are a good source of vitamin C for the synthesis of collagen and immune function. Cucumbers provide anti-inflammatory and anti-cancer benefits. Capsicum is a great source of beta-carotene which is an antioxidant and precursor to vitamin A, helping to promote vision and support reproduction, growth as well as a healthy immune system.

 

Method

Serves 4


600 g heirloom tomatoes or cherry tomato sliced
1 red onion, sliced
2  Lebanese cucumbers sliced
2 capsicum (bell peppers), cut into chunks
bunch fresh chopped parsley leaves
1 tablespoon fresh oregano leaves
150 g good quality feta cheese
handful of kalamata olives 

 

Dressing

1 tablespoon red wine vinegar or apple cider vinegar or lemon juice
3 tablespoons cold pressed  extra virgin olive oil

1. Combine tomato, onion, cucumber, capsicum, olives, parsley leaves and oregano into a large bowl.
2. Combine dressing ingredients then pour over the tomatoes and mix through.
3. Arrange onto a serving plate.
4. Top with quality feta and enjoy.

Notes and Inspiration

Serve alone or along side white fish, sardines, organic hard boiled eggs.

More healthy recipes from Teresa Cutter

Purely Delicious Cookbook
Purely Delicious Cookbook
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