| Ingredients
1 coral lettuce
1 large Lebanese cucumber
1 large tomato
2 radishes
1 large Spanish onion
8 black olives
60 g feta cheese
2 tblsp olive oil
1 tblsp brown vinegar
½ tsp dried oregano leaves
salt & freshly ground black pepper to taste
|
Method
Separate lettuce leaves, wash and drain well. Tear leaves into bite-sized
pieces and arrange on a serving platter.
Cut cucumber into rounds and chop the tomato. Thinly slice the radishes
and onion (divide onion slices into rings). Cut the feta cheese into cubes.
Scatter the cucumber, tomato, radishes, onion rings, olives and cheese
cubes over the lettuce.
Place oil, vinegar, dried oregano leaves, salt and pepper in a small
screwtop jar and shake well. Pour over the salad just before serving.
Note: Black olives, such as kalamata olives, are best for this salad.
They are available from supermarkets and delicatessens. Chopped green capsicum
(bell peppers) and anchovies can also be added to the salad.
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