Greek salad with tahini dressing
20 min
For a new twist on a traditional Greek salad, throw together ripe plum tomatoes, crisp veggies, feta cheese and Kalamata olives, then drizzle with a nutty tahini dressing and serve with seeded crusty bread. Delicious!
Jan Cutler
11 people made this
Ingredients
Serves: 4
- 200g feta cheese
- 1 small cos lettuce, torn into bite-sized pieces
- 1/2 cucumber, halved lengthways and sliced
- 350g large plum tomatoes, sliced
- 1 small red onion, halved and thinly sliced
- 20 stoned Kalamata olives
- 4 tbsp extra virgin olive oil
- 1 tbsp tahini
- 1 tbsp lemon juice
- 4 large sprigs of fresh flat-leaf parsley
Method
Prep:20min ›
Ready in:20min
- Remove the feta cheese from its pack, drain off any liquid and put into a small bowl of cold water. Leave to soak for a few minutes while preparing the rest of the salad (this will remove excess saltiness from the cheese).
- Divide the lettuce among four individual serving plates, then top with cucumber, tomato and red onion slices. Scatter with the olives.
- Whisk the oil, tahini, lemon juice and a little ground black pepper in a bowl or shake together in a screw-top jar. Scissor-snip the parsley into the dressing.
- Drain the feta cheese and crumble into small pieces. Scatter about two-thirds over the salads. Drizzle the dressing over the salads, then scatter with the remaining feta. Serve at room temperature.
Greek salad tips
Find out the secret to a perfect Greek salad every time with our How to make a Greek salad guide.
Shopping tips
Tahini is a sesame seed paste that is used in Middle Eastern cookery. It has a good nutty flavour and is one of the essential ingredients in houmous.
In Greece, wild purslane, which has a mild taste and crunchy texture, is often used instead of cos lettuce. Rocket leaves, although more peppery in flavour, make another good substitute.
