GREEK SALAD

“Beware of Greeks bearing gifts”… unless it’s a salad. The cheese, olives, cucumber and spring onions make this a salad of soft and crunchy textures. Serve with a crusty loaf and glass of Soumada or Retsina wine for the full Greek experience.

Cost per student: £1.35 (€1.50)

 

Preparation time: 10 minutes

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Ingredients (serves 2)

½ Cos lettuce or 1 Gem lettuce, rinsed

½ cucumber, peeled and sliced

2 tomatoes, cut into eight segments

2 spring onions, thinly sliced

10 black olives (stoned)

100g feta cheese, cubed

 

For the dressing:

2 tablespoons vinegar

4 tablespoons of olive oil

Pinch of salt and pepper

 

Equipment

Large serving bowl

Chopping board

Sharp knife

 

1. Peel off the lettuce leaves and place in a large bowl.

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2. Add the spring onion, olives, tomatoes, cheese and cucumber.

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3. Combine the vinegar and oil with the salt and pepper and pour over the salad.

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4. Serve with a crusty loaf or pita bread.