Greek Salad (Gluten Free)

[Carl]

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Preparation Time: 15 minutes
Cooking time: None
Serves: 4

If served as four portions, provides 304 cals, 35g fat (of which 9g saturates), 6g sugar and 1.9g salt per portion.

Ingredients

- 1 tbsp red wine vinegar
- 1 small garlic clove, finely sliced or grated
- 1 tsp dried oregano
- Salt and pepper
- 4 tbsp olive oil
- 400g (14oz) baby tomatoes, quartered
- ½ cucumber, halved and thickly sliced
- ½ green pepper, de-seeded and finely sliced
- 85g (3oz) kalamata olives
- ½ medium red onion, thinly sliced rings
- 200g (7oz) feta, broken into 4 pieces

Method

1. In a small bowl add the vinegar, garlic, half the oregano and salt and pepper to season, then slowly whisk in the olive oil.

2. In a shallow serving dish, arrange the tomatoes, cucumber and green pepper. Scatter the olives and onions over the tomatoes.

3. Drizzle over half of the dressing and add the pieces of feta. Drizzle over the remaining dressing. Finely sprinkle with the remaining oregano.