Lucy’s Greek Salad
Serves 4 - 6
1 Tablespoon Vegetable Oil
1 Punnet Baby Cucumbers, Halved Lengthways
1 Cup Kalamata Olives
1 Spanish Onion, Peeled and Thinly Sliced
1 Punnet Cherry Tomato’s, Halved
150g Feta, Cubed
Juice of 1 Lemon
1/4 Cup Extra Virgin Olive Oil
1 Tablespoon Fresh Oregano Leaves
Wedges Iceberg Lettuce to Serve
Preheat oven to 200C. Grease capsicum with olive oil and bake in the oven. Turn occasionally until skin is blistered all over. Allow to cool before removing the skin and seeds. Arrange on a plate with cucumber, olives, tomato and feta. Squeeze with lemon. Drizzle with olive oil and sprinkle with oregano leaves and sea salt. For an addition, serve with wedges of iceberg lettuce.
Great as an accompaniment to other meals or on its own.