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Greek-style salad with fetta and tomato dressing

  • 0:20 Prep
  • 0:20 Cook
  • 4 Servings


  • 2 red onions, halved, cut into thick wedges
  • 1 tablespoon extra virgin olive oil
  • 1 red oak lettuce, leaves separated
  • 2 Lebanese cucumbers, chopped
  • 1 red capsicum, chopped
  • 1/4 cup pitted kalamata olives

Fetta and tomato dressing

  • 60g Danish fetta, chopped
  • 1 tomato, chopped
  • 1 tablespoon fresh oregano leaves
  • 1 tablespoon malt vinegar
  • 2 tablespoons extra virgin olive oil


  • 1
    Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
  • 2
    Place onion on prepared tray. Drizzle with oil. Season with salt and pepper. Roast for 20 minutes or until golden and tender. Set aside for 10 minutes to cool.
  • 3
    Meanwhile, make Fetta and Tomato Dressing: Place fetta, tomato, oregano, vinegar and oil in a small food processor. Process until smooth.
  • 4
    Place lettuce, cucumber, capsicum, olives and onion on a serving platter. Drizzle with dressing. Season with pepper. Serve.

Source: taste.com.au


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