By Teresa Cutter
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.
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
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.