Greek Salad (serves 4)

A good Greek Salad is hard to beat and quick to make. Not too many ingredients – lettuce, cucumber, tomatoes, red onion, Feta cheese, herbs and a good dressing. In my time I have eaten disappointing Greek salads – too much lettuce or tasteless tomatoes or not enough Feta or an insipid dressing. So, if you are going to make this summer salad it pays to find the best ingredients. I chose mixed leaves instead of lettuce which made for a more interesting flavor and I sliced the leaves into strips; the cucumber was an English cucumber (no seeds); the grape tomatoes were lovely and sweet and the Feta cheese came fresh from my local Mediterranean deli.

4 oz. mixed leaves – sliced
1/2 an English cucumber
2 tbsp. red onion – finely chopped
12 grape tomatoes – halved or quartered
4 oz. feta cheese – cut into small pieces
1/4 tsp. each of dried oregano and dried thyme

1 tsp. Dijon mustard
1 tbsp. champagne vinegar
3 tbsp. olive oil

Mix mustard together with vinegar until smooth then whisk in the olive oil.


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