Salads and appetizers
ChefLoubna Fawaz
Greek Salad
The Greek salad is delicious and, like most salads, great for those watching their weight and aiming to maintain a healthy, balanced lifestyle.
Ingredients
Start here, then move straight into the method.
- A few arugula leaves
- Washed, dry lettuce
- Diced tomatoes
- Cucumber
- White or green onion
- White cheese cubes (feta or Bulgarian cheese)
- Toasted whole-wheat bread
- Olives, pitted
Method
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- Prepare the vegetables by washing them and leaving them in a colander to dry well. Chop the lettuce, then the tomatoes, onion, and cucumber into medium-sized cubes.
- Arrange the vegetables on a large serving plate. Scatter the white cheese over them — you can use feta or Bulgarian cheese according to preference and availability.
- Scatter pitted black olives over the salad.
- Top with toast or shaboura (crusty bread).
- Mix the dressing for the Greek salad: lemon juice with 1 teaspoon white vinegar, olive oil, a pinch of salt, a pinch of white pepper, and a pinch of dried mint.
- It's best not to toss the salad with the dressing so the toast doesn't become soggy; you can serve the dressing in a small cup on the side and add it to individual plates as desired, or pour it over the salad without tossing.
Recipe tags
Salads and appetizersInternationalVegetarianNut free
