Sun-dried tomatoes, black olives and feta salad
A delicious, refreshing, greek-style salad. Crispy lettuce with aromatic sun-dried tomatoes, black olives and salty feta cheese, complemented by a delicious dressing with dried oregano and lemon zest. This salad will go well with many Mediterranean dishes.
Yields two small portions, as a side – it tastes wonderful with this dish: Briami – greek-style oven roasted vegetables.
Sun-dried tomatoes, black olives and feta salad
Prep Time 15 minutes
Servings 2 people
Ingredients
salad:
- 1 big handful mixed salad leaves
- 10 black olives
- 8 sun-dried tomatoes
- 50 g feta
dressing:
- 2 tablespoons oil from the sun-dried tomatoes jar
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 teaspoon dried oregano
- ½ teaspoon lemon zest
- salt and black pepper to taste
Instructions
- Wash the lettuce, spin dry in a salad spinner.
- Cut olives and sun-dried tomatoes into thick slices, add to the lettuce.
- Mix all the ingredients for the dressing together (either whisk in a separate small bowl or shake in a covered jar to mix), pour on the salad, season with salt and pepper (but remember that feta cheese is already saty) and mix.
- Crumble feta over the salad. Serve.
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