GREEK SALAD
This Mediterranean type of salad uses the Greek crumbly feta cheese made of sheep milk, putting a distinctive character to the salad. Easy and quick to make, and very refreshing and filling if served with some crusty bread.
4 servings:
200 g/7 oz lettuce, cut into slices
150 g/5 oz cucumbers, diced
3 tomatoes, cut into wedges
1 small red onion, sliced into half-circles
60 g/2 oz feta cheese
90 g/3 oz olives, black and green if possible
100 mL/3 fl oz vinaigrette made of lemon juice instead of wine vinegar (see how to)
Place the sliced lettuce on a plate and arrange tomatoes, cucumber, onion, and olives on top. Crumble the feta cheese on top of the salad, and drizzle with the vinaigrette. Serve immediately. You may want to eat it with tzatziki, a mix of yogurt, cucumber and garlic.