102
Serves:
4
plum tomatoes (chopped)
1
red onion(s) (sliced)
1
handful(s) of Kalamata olives
100
g
feta cheese
80
ml
olive oil
1
garlic clove(s) (optional)
1
cucumber(s) (sliced) (optional)
0
tsp
capers (optional)
Recipe submitted by: Eugenia Russell, FoodCycle Volunteer, London
Equipment needed: Mixing bowl
If using the garlic, cut in half with and use to rub the serving dish for extra flavour before starting. This is usually a French chef’s trick.
Add the tomato, red onion, olives, feta and any additional ingredients to a large bowl.
Mix in the olive oil and season with salt and pepper.
This dish is best served in a large bowl in the middle of the table for everyone to help themselves.
Line the bowl or plate with lettuce before adding the salad ingredients.
Add in a small (or smaller than they can be), long red or pale green pepper, preferably from Florina (called Florinis).
You can also add a splash of red wine vinegar or the juice of one lemon (recipe for four).
The feta cheese can be left as a block on top of the salad, sliced or mashed.
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Registered charity No. 1134423 | Company limited by guarantee no. 7101349
Registered charity No. 1134423
Company limited by guarantee no. 7101349
Useful Conversions
1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: Cooking time varies based on the quantity of food you cook
