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Greek salad

Name: Greek salad
Yield: 4
Ingredients: 4 Tomatoes, cut into chunks (Main); 1 Lebanese cucumber, cut into chunks (Main); ½ cup Green pepper, cut into cubes; ½ Red onions, sliced thinly; ½ Kalamata olives; 150 g Feta, crumbled (Main); ½ cup Flat leaf (Italian) parsley, roughly chopped; ¼ cup Fresh basil, torn; ¼ cup Olive oil; 2 Tbsp Red wine vinegar; 1 tsp Brown sugar

for 4 people

Babiche Martens

Angela Casley

Food writer for Viva

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A delicious addition to the picnic hamper is Greek salad. Robust and flavoursome but made using relatively few ingredients, it’s a cinch to put together and the punchy flavours will cut through the heaviness of the pie.

4	Tomatoes, cut into chunks (Main)
1	Lebanese cucumber, cut into chunks (Main)
½ cup	Green pepper, cut into cubes
½	Red onions, sliced thinly
½	Kalamata olives
150 g	Feta, crumbled (Main)
½ cup	Flat leaf (Italian) parsley, roughly chopped
¼ cup	Fresh basil, torn

¼ cup	Olive oil
2 Tbsp	Red wine vinegar
1 tsp	Brown sugar

Place tomatoes, cucumber, pepper, onion, olives, feta, parsley and basil in a large bowl.
Mix oil, vinegar, sugar and pepper in a jar.
Just before serving toss dressing over the salad and serve.