Basic HTML Version
Greek Salad with Lemon and Oregano
Ingredients
1/2 a large, seedless English cucumber, chopped
1/2 a green bell pepper, chopped
1 cup cherry or grape tomatoes, halved
1/4 cup kalamata olives (you can also serve these alongside)
1/4 small red onion, thinly sliced
1 lemon, halved
2 to 3 ounces feta cheese, in thick slices
2 tablespoons olive oil, or more to taste
Salt and freshly ground black pepper
1 sprig oregano, leaves minced
Method
Toss cucumbers, pepper, toma-
toes, olives and onion in a
shallow bowl or deep
plate. Squeeze half a
lemon over it. Ar-
range feta slices on
top. Drizzle with
olive oil, sprinkle
with salt, pepper
and oregano.
Serve with a
slice of feta
on top of each
serving, and the
second half of the
lemon for those
that like their salads
punchier.
Tzatziki Sauce
Ingredients
3 tbsp. olive oil
1 tbsp. vinegar
2 cloves garlic, minced finely
1/2 tsp. salt
1/4 tsp. white pepper
1 cup greek yogurt, strained
1 cup sour cream
2 cucumbers, peeled, seeded and diced
1 tsp. chopped fresh dill
Method
Combine olive oil, vinegar, garlic, salt, and
pepper in a bowl. Mix until well combined. Using
a whisk, blend the yogurt with the sour cream. Add
the olive oil mixture to the yogurt mixture and mix well.
Finally, add the cucumber and chopped fresh dill. Chill for at
least two hours before serving.
Garnish with a sprig of fresh dill just before serving