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Bondi village salad

Name: Bondi village salad recipe
Yield: 4
Ingredients: 1 iceberg lettuce, sliced into thin wedges; 125ml olive oil; 40.00 ml red wine vinegar; 2 Lebanese cucumbers, roughly chopped; 1 punnet grape tomatoes, halved; 1 red capsicum (seeds removed), roughly chopped; 80g olive; 3 baby red radishes, trimmed, very finely sliced (we used a mandoline); 100g feta; 40.00 ml roughly chopped dill; 1 long green shallot, thinly sliced; 1/2 bunch basil, leaves picked; 2 garlic cloves, finely chopped; 420g yoghurt; Zest and juice of 1 lemon

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by Tom Walton

Mar 10, 2020

Tom Waltons perfect summer salad.

1 iceberg lettuce, sliced into thin wedges
1/2 cup (125ml) extra virgin olive oil
2 tbs red wine vinegar
2 Lebanese cucumbers, roughly chopped
1 punnet grape tomatoes, halved
1 red capsicum (seeds removed), roughly chopped
1/2 cup (80g) kalamata olives, pitted
3 baby red radishes, trimmed, very finely sliced (we used a mandoline)
1/2 cup (100g) Greek feta, drained
2 tbs roughly chopped dill
1 long green shallot, thinly sliced

Herbed Yoghurt

1/2 bunch basil, leaves picked
2 garlic cloves, finely chopped
1 1/2 cups (420g) natural yoghurt
Zest and juice of 1 lemon

Method

1.

For the herbed yoghurt, place all ingredients in blender and whiz until combined. Season and set aside.
2.

Arrange iceberg wedges on a large platter and drizzle over olive oil and red wine vinegar. Scatter over cucumber, tomato, capsicum, olives and radish, and season to taste. Crumble over feta and scatter with dill and long green shallot. Serve with herbed yoghurt dressing alongside.

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