To me, a simple Greek dinner is perfect all year round, but especially in the summer months. Just check it out- Greek salad, hummus, tzatziki and pita bread are all no-fuss, no-cook foods that combine to make a delicious, easy supper. In the upcoming days I will post the recipes for the hummus and tzatziki. Until then, here’s how to make Greek salad! I know I moaned about store-bought salad dressing in an earlier post, but for some reason Greek salad dressing is the only kind of store-bought dressing I can stomach… and in fact, I kind of love it!
Greek Salad (Serves six.)
- 5 large tomatoes
- 1 cucumber
- 1 green bell pepper
- 1/2 red onion
- 125 grams feta cheese
- Greek Salad Dressing
Seed the tomatoes and chop them roughly.
Peel strips off the cucumber so that it looks striped, and chop.
Cut the core out of the bell pepper and chop.
Peel, then thinly slice the red onion.
Cube the feta.
Mix it all together and stir in the dressing!
I find that Greek salad keeps very well in my (quite cold) fridge, as long as it’s sealed in an air-tight container. It definitely tastes better the second and third days!