About this recipe: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!
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
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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.