Greek style herb salad

You will need

  • Medium bowl x 2
  • Wire whisk

Ingredients

Serves 4
  • 1 Iceberg lettuce
  • 200g 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

Preparation Method

20 minutes
  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.

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