Greek salad with black olives recipe

  • Serves 4
  • 40 mins to prepare
  • 359 calories / serving
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111602 greeksalad HERO

Halve the cherry tomatoes and place in a bowl with a little salt and a drizzle of olive oil. Leave for up to 30 minutes.

Halve the cucumber lengthways, then scrape out the seeds with a teaspoon. Slice the halves into half-moons, then place in a colander, sprinkle with a little salt and leave to drain for 30 minutes.

When the tomatoes and cucumber are ready, combine them in a large salad bowl with the olives and crumble in the feta cheese. In a separate bowl, whisk together the vinegar and a little seasoning and the oregano. Then whisk in enough extra virgin olive oil to make a thickened emulsion.

Drizzle the dressing over the salad vegetables and toss thoroughly before serving.

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  • Ingredients

  • 150g cherry tomatoes
  • 1 cucumber
  • 1 red onion, halved and finely sliced
  • 150g black olives, stoned
  • 200g feta cheese
  • 2-3tbsp red wine vinegar
  • 1tsp dried oregano or small handful fresh oregano leaves
  • 6-8tbsp extra virgin olive oil
  • salt
  • pepper
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  • Energy 1481kj 359kcal 18%
  • Fat 32.4g 46%
  • Saturates 10g 50%
  • Sugars 4.3g 5%
  • Salt 2.9g 48%

of the reference intake
Carbohydrate 6.5g Protein 9.6g Fibre 3.1g

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