Mediterranean · Family Style
Greekish Salad
This salad goes well with a wide range of dishes. It is a great accompaniment to Mediterranean Chicken Breasts or Grilled Fish, and pairs well with Mediterranean Quinoa Salad.
Preparation: 10 minutes · Cooking: 0 minutes
Method
Prepare the vegetables and feta. Cut the cucumber, tomato and capsicum into 2cm pieces. Peel the half red onion, cut it in half again, then slice finely. Cut the feta into 1cm cubes.
Dress the leaves. Toss the mesclun leaves with a little of the olive oil and a pinch of salt until lightly coated.
Assemble the salad. Arrange the dressed leaves on a platter. Scatter over the cucumber, tomato, capsicum, red onion, feta and olives.
Dress and serve. Drizzle over the remaining olive oil and the balsamic vinegar. Sprinkle with dried oregano and scatter over basil leaves. Serve immediately.
Tips from my kitchen
Always dress a salad just before serving as vinegar acts as a magnet for moisture drawing the water out of the leaves and causing them to wither. Coating your salad leaves in oil before adding dressing create a waterproof barrier that shields the leaves from vinegars moisture stripping effects.
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