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