The great thing about oregano is that it makes everything taste like pizza. I know that sounds like a 10-year-old boy thing to say, but it’s true. I love Greek Salad but I often find that if I don’t have some feta with each bite, it starts to taste a bit dull. However, pairing it with a slightly punchy (but not too overpowering) Garlic and Oregano Dressing makes every mouthful amazingly satisfying.
GREEK SALAD WITH GARLIC AND OREGANO DRESSING
GARLIC & OREGANO DRESSING
- 6 Tbsp extra virgin olive oil
- 2 Tbsp fresh lemon juice
- 1-2 garlic cloves, crushed or finely chopped
- 1 tsp dried or semi-dried oregano
- salt and black pepper to taste
- Combine all the ingredients together (Tip: Use a glass jar with a lid to shake all the ingredients together – it can then be put straight into the fridge until you are ready to use the dressing).
- Taste and add more salt/pepper, if necessary.
- Serve straight away or store in the fridge for upto 4 days.
- 8 oz / 150-200g Cos or Iceberg lettuce leaves (or any other mild-flavored lettuce), roughly chopped or torn
- 2 tomatoes (cut into eighths) or 8 cherry tomatoes (cut in half)
- 1 small or 1/2 large cucumber, sliced
- 8 thin slices of red onion
- handful of black olives (preferably whole)
- 2 celery sticks, sliced
- 4 spring onions (white part only), sliced in half-inch pieces
- 8 radishes (quartered)
- 1 green bellpepper, thinly sliced rounds
- 50g feta cheese, crumbled
- handful of fresh dill, chopped (optional)
- Place the lettuce leaves at the bottom of a flat wide-based salad bowl or platter.
- Scatter the celery, cucumber, spring onions and radishes evenly over the top of the lettuce leaves.
- Place the tomatoes, red onion, bellpepper and black olives on top.
- Crumble the feta into a nice heap in the center.
- Scatter the dill on top of the salad (optional).
- If eating straightaway, dress with the Garlic & Oregano Dressing (see recipe above). Otherwise, put the salad in the fridge and dress when ready to eat.