Recipe

Greek salad with marinated fetta

A classic Greek salad with marinated fetta, olives, tomato and cucumber.

Aug 31, 2010 2:00pm
  • 25 mins cooking
  • Serves 6
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Ingredients

Greek salad with marinated fetta
  • 2 tomatoes (300g)
  • 1 lebanese cucumber (130g)
  • 1 red capsicum (150g)
  • 1 red onion (100g), sliced thinly
  • 1 cup (120g) seeded black olives
  • 200 gram fetta cheese, cut into 1cm pieces
  • 1 fresh long red chilli, chopped finely
  • 2 teaspoon finely grated lemon rind
  • 2 tablespoon fresh oregano leaves
  • 1 cup (250ml) olive oil

Method

Greek salad with marinated fetta
  • 1
    Make marinated fetta cheese. Place cheese in sterilised jar. Combine remaining ingredients in small jug; pour over cheese. Refrigerate 3 hours or overnight.
  • 2
    Halve and seed tomatoes, cucumber and capsicum; cut vegetables into matchsticks.
  • 3
    Place a third of the marinated fetta and a third of the oil marinade in large bowl with tomato, cucumber, capsicum, onion and olives; toss gently to combine.

Notes

The remaining marinated fetta can be stored, in the refrigerator, for up to four weeks.

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