I lost count of how many of these babies I ate in Greece. They would usually come served with a huge pice of whole feta on the top and some local olive oil. YUM.
So needless to say, I am addicted. You can have this as a meal or as a side salad. By itself is divine. Make this batch up and have it for lunch for a few days.
Gluten, egg and nut free
Serves 4
INGREDIENTS:
- 250 feta cut into cubes, I prefer Danish feta but you can use any.
- 1 Cup Kalamata olives, I like the ones with the seeds still in as I believe they have more flavour. You can choose what you like.
- 1 x red onion, cut in half and thinly sliced.
- 1 x red capsicum (pepper), deseeded and cut into chunks.
- 2 x Lebanese cucumbers, cut in half and sliced
- 2 x puniest of grape tomatoes, you can use any tomatoes you like, this is just what I love.
- 1 Tbsp. dried oregano
- Extra Virgin Olive oil to top.
METHOD:
- Once all the ingredients are chopped up, it’s really just a matter of tossing them all in a bowl or onto a plate. I always toss the salad in first then lay the feta over the top.
- To finish, just sprinkle the oregano over the top and drizzle a little olive oil over it all. So simple.
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