During the warmer months, this salad is served more often than I’d like to admit. I serve it with grilled meats and fish, with pita breads and dips and often as lunch when I’m too lazy to make anything else. It’s one of those recipes that I’ve had in my ‘repertoire’ forever and has become such a constant in our lives. I’ve never even thought of sharing it here as it really is just too simple for words but a friend recently asked that I send her the recipe and so I thought I might as well post it here as well.
The great thing about a chopped salad, as with any salad, is that you can add whatever you want. If you’d like you can add avocado, celery, carrots, sweetcorn, spring onion and sugar snap peas. Anything goes, really. I just have red onion, tomato, cucumber and feta at hand permanently so these are featured in this salad more often than not. I like dressing it with a really sharp and vibrant dressing and this lemon vinaigrette works perfectly.
- 1 large English cucumber seeds removed
- 4 plum/Roma tomatoes / 3 cups cherry tomatoes
- 1 large red onion
- 200 g Greek feta
- juice and zest of 1 lemon
- 1 tablespoon white wine vinegar
- 1/2 garlic clove crushed
- 1/4 cup olive oil
- salt & pepper to taste
Chop the cucumber, tomatoes, onion and feta into small cubes and combine in a bowl.
To make the dressing, combine all the ingredients and mix well.
When you are ready to serve, pour the dressing over the salad and mix well.
Garnish with parsley (optional) and serve.