george calombaris cypriot salad !
250kcal
Ingredients
- 2 tomatoes diced
- 1 cucumber diced
- 1 red onion thinly sliced
- 1 cup Kalamata olives pitted
- 200 g feta cheese cubed
- Fresh parsley chopped
- Fresh mint chopped
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Method
- Prepare the vegetables: Wash and dice the tomatoes and cucumber into bite-sized pieces. Thinly slice the red onion.
- Combine the main ingredients: In a large mixing bowl, combine the diced tomatoes, cucumber, and red onion. Add the Kalamata olives and cubed feta cheese.
- Add the herbs: Chop fresh parsley and mint and sprinkle them over the ingredients. Add dried oregano as well.
- Dress the salad: Drizzle olive oil and red wine vinegar over the salad. Season with salt and pepper to taste.
- Toss and serve: Gently toss the ingredients together until well combined. Serve immediately or chill for about 30 minutes to allow the flavors to meld.
Notes
- For a heartier salad, you can add quinoa or couscous as a base to make it more filling.
- Grilled vegetables like zucchini, eggplant, or bell peppers can be added for a smoky flavor.
- If you prefer a creamy texture, consider adding avocado or a different type of cheese like halloumi or goat cheese.
- To adjust the flavor, you can add more vinegar for tanginess or extra olive oil for richness.
- For a spicier version, include chili flakes or fresh chili slices for a bit of heat.
