Greek Salad
This new take on the greek salad is ideal for busy households, as everyone can be recruited to do different elements and get it done in jig time.
6 people
15 minutes
10 minutes
Ingredients
- 1 large Cucumber cut into 2cm cubes
- 1 drop Olive Oil for brushing
- 2 small Red Onion cut into 3 mm-thick rings
- 600 g SuperValu Feta Cheese
- 200 g SuperValu Green Olives
- 1 small SuperValu Red Cabbage or radicchio
- 0.25 - SuperValu Watermelon cut into 2cm cubes
For the Dressing
-
1
tsp
Fennel Seeds
-
1
clove
Garlic
-
2
tbsp
Honey
-
6
tbsp
Olive Oil
-
1
-
Red Chilli
deseeded and finely sliced
-
6
tbsp
Red Wine Vinegar
-
1
bunch
SuperValu Fresh Mint
finely sliced
Method
- To make the dressing in advance, toast the fennel seeds in a dry pan for 4 minutes over a low heat to release the aroma. Cut the garlic clove in half and pop it in a glass jar with the warm fennel seeds. Add the vinegar, oil and honey and shake to combine. The dressing will keep for 2 weeks in the fridge at this stage. When you're ready to serve it, add the chilli and mint and remove the two garlic halves.
- Break the head of radicchio or red cabbage into leaves, wash and pat dry.
- Heat a non-stick frying pan over a high heat. Brush the feta with oil and cook in the hot pan for 2 minutes on each side, then remove from the pan and cut into cubes. Add the onions and cook the rings for 2 minutes on each side.
- Arrange all the salad ingredients in rows on a large serving platter. Spoon over the dressing and allow everyone to help themselves. Serve with crust seeded bread.
