Greek Salad

Salads should be a crucial element in one’s diet especially in a hot country like Singapore. Here we experience summer for literally 365 days!…yes the whole year!! I know for some it becomes a little hard to believe but trust me people do survive! With occasional bouts of rain almost everyday, life is not too hard. But a salad in this weather, it’s indeed a cool and comforting treat any time of the day.

I usually tend to incorporate a whole range of salads in our meals using different ingredients and seasonings. This recipe of Greek Salad is one of my favorites. It is healthy hearty delicious vibrant and colorful. The mix of herbs, extra-virgin olive oil and lime juice with crumbly feta, juicy tomatoes, sliced cucumbers, onions and kalamata olives makes this salad a go-to dish for a hot summer afternoon. Every ingredient in this recipe is kept chunky and bite-sized. It is fresh and aromatic with super-bold flavors.

Ingredients:

Onions – 1 large (chopped finely)

Cherry tomatoes – about a dozen (cut into quarters)

Mini cucumbers – 2 (cut into chunks)

Feta cheese – cubed / crumbled

Extra virgin olive oil – 3-4 tbsp

Garlic – 2 cloves (chopped finely)

Lime – juice of half a lime.

Italian seasoning – combination of dried basil, thyme and chives (1 tbsp)

Black pepper powder – 1 tsp

Cayenne pepper / red chilli flakes – 1 tsp

Salt – as per taste

Method:

Finely chop the onions.

Take fresh cherry tomatoes and cut them into quarters.

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Cut the mini cucumbers into chunks.

You can slice the Kalamata olives or leave them whole.

Take a mixing bowl. Put the onions, tomatoes, cucumbers, olives.

For salad dressing: 

Take another bowl. Put the chopped garlic, Italian seasoning herbs and juice of half a lime. Mix everything together. Add the 3-4 tbsp extra virgin olive oil. Give it a good whisk until everything is well mixed and the dressing turns kind of creamy.

Now add the dressing into the mixing bowl. Add the feta cheese, salt, black pepper, chilli flakes.

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Mix everything well.

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Keep it in the fridge for at least 30 mins.

P.S> Salads are always served cold.

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Serve chilled as a side-dish or appetizer!

 

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