Greek Salad

Jul 19, 2017

Description:

Recipes designed and prepared by Colin Butcher of CBs Café, Penrith NSW, and served for lunch at the Society’s Annual Seminar on 20th March 2016

 

Ingredients:

Salad leaves

Tomato

Cucumber

Red onion

Red capsicum

Feta cheese

Kalamata olives

Dry oregano.

 

Dressing: Mix 1 part red-wine vinegar with 2 parts extra-virgin olive oil and season to taste.

 

Procedure :

Cut all salad components into similar sized pieces. Cut feta cheese into cubes and mix with salad. Toss with dressing.