3 Tbsp lemon juice
3 Tbsp red wine vinegar
1 crushed garlic (Optional) |
|
| 2 tsp fresh dill (better if you have fresh but dried will work) |
| 1 tsp sea salt |
| 1 tsp freshly ground black pepper, and extra for garnish |
| 3 tomatoes—cut rustically in pieces |
| 2 red onion—halved and sliced into rings |
| 2 cucumbers—sliced into thick half-moons |
| 1/2 cup banana pepper - sliced thick with caps/seeds removed |
| 4 oz (120g) feta cheese—cut into small cubes |
20 (appox) kalamata olives
Place the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine; or whisk in a bowl. Place the salad ingredients in a large bowl. Pour the dressing over the salad and toss gently to combine just before serving. Garnish the Greek salad with a little freshly ground black pepper. |
