• sandrabrandalise


COOKBOOK: The Big Book of Salads

A simple tomato and lettuce salad can be changed with a little herbs , olives and feta cheese. You now have a Greek salad that can be served with every meal. Full of nutrients and extra flavour , and super easy to make!


Serves 4

1/2 head of iceberg or 1 butter lettuce, small cos or escarole, shredded or sliced

200g feta greek feta, crumbed or cut into small cubes

2 tablespoons fresh herbs, oregano, parsley and basil

4 tomatoes, quartered

1 cucumber, sliced

12 olives, stoned


5 tablespoons olive oil

2 tablespoons lemon juice (fresh)

1 garlic clove, crushed

pinch of sugar

salt & pepper

To make the dressing, put all the ingredients in a small screw-top jar or with a tight lid and shake until well blended. Set aside.

Place the lettuce, tomatoes & cucumber in a salad bowl. Sprinkle the herbs. Scatter the olives and the feta over the salad.

Drizzle the dressing over the salad. Ready to serve.

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