
Greek Salad with Minty Dressing
Serves 4
Ingredients
- 8 Roma tomatoes
- 30ml (2 T) olive oil
- 200g (7 oz) zucchini
- ½ English cucumber
- 1 cos lettuce
- 200g (7 oz) feta
- 1 small red onion
- 10 calamata olives
Method
- Preheat oven to 220°C. Cut the tomatoes in half.
- Place them on a baking tray and drizzle with olive oil.
- Season with salt and pepper and roast them for 15 minutes. Cut the zucchini into long strips and add them to the tomatoes.
- Roast for another 20 minutes. Remove and set aside to cool.
- Dice the cucumber, break the cos lettuce into smaller pieces and cube the feta. Place all in a large bowl. Add the tomatoes, zucchini, red onion and calamata olives. Toss with the dressing.
DRESSING
Ingredients
- 45ml (3 T) olive oil
- 30ml (2 T) lemon juice
- 30ml (2 T) fresh mint
- 30ml (2 T) Italian parsley
- 2.5ml (½ t) minced garlic
- pinch of sugar
- coarse salt and black pepper
Method
Blend all ingredients together well. Set aside.
© sharon glass 2012 | For more recipes: www.sharonglass.co.za