One cuisine that I would really love to dabble with is Greek cuisine. If you check out certain recipes of Greece, they have a high Middle Eastern influence in their food, which may be one reason I am so keen to try their food. There are a few that I have in my cut-outs, but when I will try them is to be seen. InShaAllah, hopefully I have many more years of blogging in me so I get to try some! 😉
Meanwhile, as a part of the last recipe in this month’s 3 back-to-back green recipes – the first one was the Coriander Chutney and the second Kiwi Green Grape Juice – here is a refreshing Greek Salad for you. There is nothing much complicated about this salad – lettuce, cucumber, tomatoes, onion, olives all mixed up together, some crumbled up feta cheese and a little seasoning and you are good to go! That is actually the best part about having a salad. It is quite easy to prep up, especially if you love a lot of chopping. 😀 I love salads that don’t have a lot of dressing, so this Greek Salad is just perfect that way. The saltiness of the feta cheese is what adds the zing to the salad. Off to the recipe… Hope you have enjoyed this month’s series… 🙂
- 1 small iceburg lettuce, chopped
- ¾ cup black olives
- 15-20 cherry tomatoes, halved
- 200 gm feta cheese, cubed
- 3 tbsp olive oil
- 1 tbsp oregano
- 1 tbsp dried parsley
- Salt and pepper to taste
- Toss the lettuce, olives, cherry tomatoes and feta cheese in a large bowl till combined.
- Whisk the olive oil, oregano, parsley, salt and pepper well.
- Pour over the salad and toss again.
- Serve immediately.