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Greek salad

Classic Greek salad is a crowd-pleaser
Greek saladPhotography: Con Poulos / Styling: Steve Pearce

Greek salad is the perfect accompaniment at a barbecue, whether you’re serving up classic steak and chips or burgers. It’s also ideal for the vegetarians in the crowd. This recipe calls for two types of tomatoes – roma and cherry – along with Lebanese cucumbers, red onion, capsicum, piquillo peppers and kalamata olives. This is paired with a dressing of red wine vinegar, oregano, garlic, a dash of sugar and olive oil. Topped with feta and a scattering of dill, it’s bound to be a crowd-pleaser. If you’re catering for a large group, you’ll need more than one salad. For inspiration, check out these salad ideas.

Ingredients

Dressing

Method

1.

For the dressing, combine vinegar, oregano, dried oregano, garlic, sugar and oil in a small bowl. Season with salt and pepper and whisk to combine. Set aside for flavours to develop.

2.

Place tomato, cucumber, onion, capsicum, piquillo peppers and olives in a large bowl and gently toss to combine. Pour over half the dressing. Toss again.

3.

Serve topped with fetta, drizzled with remaining dressing. Serve with a scattering of dill to finish.

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