A crisp, colourful salad with tomato, cucumber, olives and feta—perfect beside a braai or light lunch.
Serves: 6 Prep: 15 minutes Estimated cost: R95–R125
Ingredients
- 4 ripe tomatoes, cut into wedges
- 1 cucumber, sliced
- 1 red onion, thinly sliced
- 1 green pepper, sliced
- 125 ml pitted olives
- 200 g feta, cubed
- 45 ml olive oil
- 20 ml lemon juice
- 5 ml dried oregano
- Black pepper
Method
- Arrange tomato, cucumber, onion, pepper and olives in a serving bowl.
- Whisk olive oil, lemon juice, oregano and black pepper.
- Pour the dressing over the salad and toss gently.
- Add feta just before serving.
Keep the salad crisp
Use ripe but firm tomatoes. If the cucumber has a very watery seed centre, scoop it out before slicing. Cut the vegetables into pieces that are comfortable to eat together. Thin onion slices soften in flavour if soaked briefly in cold water and drained well.
Balance the dressing
Whisk the lemon juice, olive oil, oregano and pepper separately so the seasoning spreads evenly. Taste a piece of feta and an olive before deciding whether any salt is needed. Add feta last and toss lightly so the cubes do not crumble into the dressing.
Prepare ahead
Keep chopped vegetables, dressing and feta in separate covered containers in the fridge, then combine just before eating. Tomatoes release liquid once dressed and salted, so a finished salad is best served promptly. Use refrigerated undressed vegetables within one day. Serve beside roast chicken or spoon into a pita with cooked chickpeas for a more substantial meal.
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Cost is an estimate and varies by store and location.