This recipe is by no means traditionally Greek. I have adapted the dressing, vegetables and fetta to suit my taste. I know Greek Salad is made with Greek Fetta, however I absolutely adore the delicious South Cape Persian Fetta. Swimming in garlic and thyme infused oil, this delight is perfect on almost anything. Try this version of “Greek” salad and you’ll never go back.
1 tub South Cape Persian Fetta
1 Lebanese Cucumber
6 Baby Roma Tomatoes
1 Small Red Onion
1 Yellow Capsicum
1 Handful pitted black olives in oil, drained
1 Tablespoon fresh thyme
1 “Glug” Balsamic Vinegar (1 leaf)
Drain fetta but reserve the oil and set aside.
Cut the fetta into small chunks.
Wash and cut the cucumber lengthways.
Using the tip of a teaspoon, slide and remove the seeds of the cucumber.
Pat the cucumber dry with a paper towel and chop into evenly sized chunks.
Chop the tomatoes in half, lengthways.
Chop the capsicum into even bite sized chunks.
Peel and chop the onion into wedges and separate the layers.
Mix the reserved oil and thyme together.
In a separate bowl, combine the balsamic with a pinch of salt and pepper.
Slowly pour the oil into the balsamic in a slow even stream and whisk as the ingredients combine.
This will emulsify the dressing and prevent it from separating.
Taste your dressing and adjust the vinegar and seasoning as required.
Toss salad ingredients and serve with dressing to the side.