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100

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Greek Salad (Horiatiki Salata)

Serves:

Ingredients

For measurement conversions click here

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

Method

  1. 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.

  2. Add the tomato, red onion, olives, feta and any additional ingredients to a large bowl.

  3. Mix in the olive oil and season with salt and pepper.

  4. This dish is best served in a large bowl in the middle of the table for everyone to help themselves.

Top Tips:

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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FoodCycle Head Office

  • 2.16, The Food Exchange
    New Covent Garden Market
    London, SW8 5EL
  • t: 020 7729 2775
  • e: [email protected]

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© FoodCycle 2022

Registered charity No. 1134423
Company limited by guarantee no. 7101349

Website by me&you

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