Greek style herb salad

• Medium bowl x 2
• Wire whisk

• 1 Iceberg lettuce
• 200 g (7 oz) kalamata olives
• 1 medium size red onion, thinly sliced
• 1 cucumber, deseeded and thinly sliced
• 3 fresh mint sprigs, picked
• 3 fresh coriander sprigs, picked
• 12 ripe cherry tomatoes

For the dressing

• 7 tbsp of olive oil
• 2 tbsp of lemon juice
• Freshly ground black pepper
• Sea salt

1. Trim the iceberg lettuce back until you get to the pale inner leaves. Wash well and spin dry. Cut into the bite size pieces.
2. In a large bowl whisk together all ingredients for dressing. Add iceberg lettuce, cucumber and toss well. Divide 4 between plates.
3. On the top of iceberg place mint leaves, coriander leaves, cherry tomatoes and anchovies fillet. Serve straight away.

Categories:
Gluten-Free Hassle-Free Healthy Salads Vegan Vegetarian

Tags:
Anchovies Black olives Cherry tomatoes Cucumber Fresh coriander Fresh mint Iceberg lettuce Lemon juice Red onion

Seasons:
Sumer