Greek Salad

I am over run with herbs at the moment. Ever since setting up my little gardening business, literally making “little gardens”, the bestselling box by far, has been our Summer Herb Garden Box – a little herb box packed with your favourite herbs for cooking, for herbal teas or barbequing. Being a kitchen table business, or in this case a garden table business, my back garden is overflowing with herbs waiting to be planted into our hand-made wooden boxes and delivered.

It is great having herbs on hand growing in your back garden, or even on a window ledge, because you never know when you are going to need them. Like in this fabulous Greek Salad. This is one of my favourite salads because it is so jam-packed with summer. The fresh mint and ripe tomatoes, the oregano and the cool crunchy cucumber, with salty olives and feta, it makes me long to be in Greece, in a little Taverna over-looking the deep blue sea. Still, there are many worse places to be than my back garden surrounded by herbs.

Greek Salad

1 small red onion, thinly sliced

1 cucumber, quartered length ways, de-seeded and diced

6 ripe tomatoes cut into bite sizes chunks -8ths or 10ths, depending on size

Large handful of pitted Greek black olives

225g feta, crumbled (I used Wooton White)

1 handful of shelled cooked broad beans

½ bunch of mint, shredded (roll the leaves into a cigar shape and cut through as finely as you can)

For the dressing

Juice of half a lemon

Extra-virgin olive Oil

Fresh chopped oregano or dried

Make the dressing by putting the lemon juice in a large bowl. Add a large pinch or two of salt. Gradually add the olive oil, stirring vigorously all the time. Keep tasting until you have a perfect mix of lemon, salt and oil. Add the sliced onion and marinade whilst you chop the rest of the vegetables. Add the tomatoes, cucumber, olives, broad beans, mint and feta and carefully stir through. Check for seasoning.

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