Greek Salad With Goat Fetta Cheese
October 4th 2008 12:57
In the following recipe and step by step pictures I demonstrate the westernized version commonly served in Australian restaurants. It is composed of Cos (Romaine) lettuce, tomato, cucumber, red onion, kalamata olives, chopped parsley and Greek style fetta cheese. I have omitted the red onion for my personal preference. Other versions include capsicum, capers, anchovies or radishes. The dressing is simply olive oil and red wine vinegar with salt and pepper.
Ingredients
1 Tomato
1 Cucumber
150g Fetta cheese
½ Cos lettuce
½ Red onion
1 lge sprig of Parsley
1 dozen kalamata olives
20ml Olive oil
20ml Red wine vinegar
Salt and pepper
Method
Wash and shred the lettuce by hand. Reserve two presentation leaves.
Slice or dice the tomato. I favour deseeding it and dicing the flesh.
Slice or dice the cucumber. I prefer to skin, deseed and dice it so that it does not repeat.
If required, pit the olives and slice them, or serve them whole.
Roughly chop the parsley and combine all the ingredients in a bowl.
Crumble a small amount of the fetta into the bowl.
Dice the remaining fetta into cubes of a similar size to the tomato and cucumber and reserve them for presentation.
Combine the oil and vinegar with some salt and pepper and drizzle over the salad.
Place the presentation lettuce leaf, partially cover it with the tossed salad and top with cubes of fetta.
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