Caprese-style Greek salad
2
- Prep Time10 min
- Total Time10 min
- Makes4 Servings
© Royalty-Free/Masterfile
We borrowed the elegant layered look of one of our favourite salads, the tomato and bocconcini Caprese, and applied it to another Mediterranean favourite.
Ingredients
1 garlic clove
3 tbsp red-wine vinegar
1 tsp dried oregano leaves
pinch pepper
pinch salt
1/2 tsp granulated sugar
1/3 cup olive oil
2 tomatoes
2-Jan cucumber
1 green bell pepper
41643 green onion
250-g block feta
Instructions
Place garlic in a small bowl. Whisk in vinegar, oregano, salt, pepper and sugar. Slowly whisk in oil. Slice tomatoes, cucumber, green pepper and onion into thick rounds. Cut feta into 4 thick slices, then halve slices, forming large triangles.
Casually arrange tomatoes and vegetables on individual salad plates or a large platter. Lay the cheese on the side of the salad. If making ahead, cover and refrigerate both dressing and salad up to 1 day. Just before serving, drizzle both salad and cheese with dressing.
Nutrition (per serving)
Calories 403, Protein 9g, Carbohydrates 10g, Fat 30g, Fibre 2g, Sodium 733mg.
