Calling on cucumbers
Refreshing, buildable, rich, and easy, a Greek salad is simply made for balmy summer nights.
With cucumbers aplenty in Christchurch pantries currently, put them to good use with this tasty feature dish. Canterbury is home to many olive farms too, so buy local ingredients where you can. Crunchy cucumbers, tangy feta, briny olives, sweet cherry tomatoes, and peppery red onions come together to create one delicious salad. The best part, it’s completely adaptable to your tastes.
Keep it classic, or step it up a notch. For more density, consider a bed of arugula, or toss with pasta shells or couscous. If you’re feeding a few mouths and looking to make a meal out of it, sizzle some meat skewers on the barbecue, warm some pita breads, and serve with tzatziki. Your guests can assemble their meal as they wish, with the Greek salad delectable on the side, or built into a gyro.
Make the cucumber the star of the show with your own culinary flair. There are many ways to dice and slice cucumbers to add some excitement to the dish. Slim cut, rounds, lengthwise, strips, julienne style, and noodles – options are numerous. Alternatively, peel your cucumber for a cleaner look, shape out small stars or hexagons, or slice on an angle to reveal longer pieces.
Greek Salad
INGREDIENTS
- 2 cucumbers
- 1/2 large red onion, thinly sliced
- 15 cherry tomatoes, halved
- 1 cup black olives, halved or whole
- 1/2 block feta
- 1/2 lemon, juiced
- 1/4 cup olive oil
- Salt and pepper, to garnish
Optional
- Rocket or leaves of choice
- Couscous
- Pasta shells
- Capsicum
- Balsamic vinegar
METHOD
- Place cucumber, olives, cherry tomatoes, and red onions in a large bowl, and toss.
- Drizzle with lemon juice and olive oil.
- Sprinkle with salt and pepper, and any other additions you’d like, and enjoy.
