RECIPE & VIDEO:
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RECIPE
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
DRESSING
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.