Make use of your autumnal garden vegies with this Greek salad recipe form Matthew Evans. Featuring creamy feta and kalamata olives, it’s fantastic served with barbecued meats or hearty oven bakes, such as lamb shoulder moussaka.
- 2 telegraph cucumbers, chopped
- 4 tomatoes, chopped
- ½ red onion, thinly sliced
- ½ cup flat-leaf parsley, roughly chopped
- 60 ml (¼ cup) extra virgin olive oil
- 100 g Greek fetta
- 50 g (⅓ cup) kalamata olives
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place cucumbers, tomatoes, onion, parsley and oil in a large bowl and toss gently to combine. Crumble over fetta and scatter with olives. Serve within 1 hour.
As seen in Feast magazine, Mar 2012, Issue 7. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.
Photography by Alan Benson.