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Greek-style salad

Name: Greek-style salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 1 large red capsicum, quartered; 2 Lebanese cucumbers, peeled, seeds removed, cut into 1cm cubes; 3 ripe tomatoes, seeds removed, cut into 1cm cubes; 1/3 cup (50g) pitted kalamata olives, chopped; 1/2 small red onion, very thinly sliced; 120g good-quality feta; 1/4 cup (60ml) extra virgin olive oil; 1 tbs red wine vinegar; Pinch caster sugar; 1/4 tsp ground sumac (optional); 2 tsp finely chopped fresh tarragon leaves, plus tarragon flowers to serve (optional)

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by Belinda Jeffery

Cook and author

Oct 03, 2015

This is such a simple salad. The secret is to use the best ingredients you can get hold of – small, sweet cucumbers, ripe tomatoes and lovely creamy feta. Tarragon isn't a traditional add, however I like its distinctive anise flavour.

1 large red capsicum, quartered
2 Lebanese cucumbers, peeled, seeds removed, cut into 1cm cubes
3 ripe tomatoes, seeds removed, cut into 1cm cubes
1/3 cup (50g) pitted kalamata olives, chopped
1/2 small red onion, very thinly sliced
120g good-quality feta

Dressing

1/4 cup (60ml) extra virgin olive oil
1 tbs red wine vinegar
Pinch caster sugar
1/4 tsp ground sumac (optional)
2 tsp finely chopped fresh tarragon leaves, plus tarragon flowers to serve (optional)

Method

1.

Preheat the grill to high and line a grill tray with foil.
2.

Place the capsicum, skin-side up, in a single layer under the grill and cook for 3-4 minutes until the skins blister and blacken. Transfer to a plastic bag and stand for 5 minutes.
3.

When cool enough to handle, peel the capsicum, then slice into short, thin strips.
4.

Meanwhile, for the dressing, place the ingredients in a screwtop jar, add some sea salt to taste, then shake until thoroughly combined. Set aside.
5.

Place the cucumber, tomato, olives and most of the onion and capsicum in a bowl. Pour over dressing and toss to combine. crumble two-thirds of the feta over the top and gently toss to combine. carefully transfer the salad to a serving platter or large bowl. crumble the remaining feta over the top, and garnish with the reserved capsicum strips and onion, and tarragon flowers, if using.