Originally Posted by Millie Muppet:
“Although I say it myself, my Greek salad is legendary.
The trick is not to put any leaves in it, despite what British restaurants would have you believe.
You need to chop up:
- cherry toms
- peeled cucumber
- red onion
and add
- black pitted olives
- feta cubes
For the dressing just sprinkle oregano into a good olive oil and drizzle.
I lived in Greece for a bit, I know what I'm talking about.
”
“Although I say it myself, my Greek salad is legendary.
The trick is not to put any leaves in it, despite what British restaurants would have you believe.
You need to chop up:
- cherry toms
- peeled cucumber
- red onion
and add
- black pitted olives
- feta cubes
For the dressing just sprinkle oregano into a good olive oil and drizzle.
I lived in Greece for a bit, I know what I'm talking about.
”
Inspired

I had a Greek salad for lunch and, as I eat low carb, I make it fairly often and have been experimenting with the basic recipe. I don't normally like cucumber (other than in Pimms) but I added a few chunks from the veg box to today's effort and you're right, they do need to be peeled.
I have been adding leaves but I realise that I was eating them first to get them out of the way and it would be much better without them.
I have been making the dressing from Greek olive oil, white wine vinegar, salt (not much as the Feta and olives are quite salty) and black pepper. Again, I think I could lose the vinegar to improve it.
Only drawback is that I can't stand raw onion so I leave that out. Thanks for the tips.



