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Greek salad with walnuts

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 40g walnut halves
  • 3 small ripe tomatoes, cut into wedges
  • 1 red capsicum, halved, deseeded, coarsely chopped
  • 1 Lebanese cucumber, halved lengthways, thickly sliced
  • 1 small red onion, halved, thinly sliced
  • 1 bunch continental parsley, leaves picked, coarsely chopped
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 60g low-fat feta, cubed
  • Freshly ground black pepper


  • 1
    Preheat oven to 180°C. Spread walnuts over a baking tray. Bake in preheated oven for 6-7 minutes or until lightly toasted. Remove from oven and set aside for 5 minutes to cool. Coarsely chop.
  • 2
    Combine the tomato, capsicum, cucumber, onion and parsley in a large bowl. Drizzle with oil and vinegar and gently toss to combine. Divide the salad among serving plates and sprinkle with walnuts and feta. Season with pepper and serve immediately.

Source: taste.com.au


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