Greek Salad

A fresh mixed lettuce salad with cucumber, tomato, spring onions, feta cheese, and black olives, dressed with olive oil and vinegar. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 17 Nov 2016 in Recipes Veg

New Update

Main Ingredients	Romaine lettuce, Lettuce leaves
Cuisine	Greek
Course	Salads
Prep Time	6-10 minutes
Cook time	0-5 minutes
Serve	4
Taste	Tangy
Level of Cooking	Easy
Others	Veg

Ingredients

A few romaine lettuce leaves
A few lollo rosso lettuce leaves
A few iceberg lettuce leaves
A few rocket lettuce leaves
1 large cucumber
1 large tomato
3 spring onions
Salt to taste
Crushed black peppercorns to taste
2-3 tablespoons extra virgin olive oil
2-3 teaspoons white vinegar
12-16 pickled black olives
100 grams feta cheese

Method

Break the cucumber into two pieces, halve them vertically, remove seeds, cut into thick strips and roughly cut them into small cubes.
Roughly cut the tomatoes into small cubes. Diagonally slice spring onions.
Roughly tear the lettuce leaves and put them into a large mixing bowl. Add tomato, cucumber and spring onions. Add salt and crushed black peppercorns.
Add extra virgin olive oil and vinegar and mix lightly.
Put the salad in a serving bowl and place black olives on top. Break feta cheese and put on top and serve immediately.

Nutrition Info

Calories	839
Carbohydrates	20.9
Protein	26.8
Fat	71.9
Other Fiber	Calcium- 902.6mg

#Spring onions #Crushed black peppercorns #Iceberg lettuce leaves #Tomato #Lettuce leaves #Feta cheese #Romaine lettuce #Salt #White vinegar #Extra virgin olive oil #Cucumber