4 large ripe tomatoes
1 red onion
a couple of handfuls of pitted black olives
100g feta, crumbled
a large handful of roughly chopped fresh parsley
For the dressing:
1 tsp Dijon mustard
juice of 1/2 lemon
150ml extra virgin olive oil
2 tsp dried oregano
salt & pepper
Veg Portions / Serving:
Recipe created for Veg Power by Claire Wright. Food photography by Claire Wright | raisingsugarfreekids.com
Claire Wright from addsomeveg.com shares 3 simple ways to prepare tomatoes that the whole family will enjoy.
A Greek salad is a great light lunch or side for a big meal in the spring/summer months. And it is really easy to make, too!
Dice the tomatoes, onion and cucumber and small as you can. Halve the olives and mix with the diced veg and crumbled feta in a large bowl.
To make the dressing, add the mustard, lemon juice and olive oil to a lidded jar. Season with the oregano and some salt & pepper, then screw on the lid of the jar and shake well until combined and thickened. Pour over the veg and sprinkle with the parsley just before serving. Once you’ve dressed the salad, serve it as soon as possible for the best taste and texture.