Minted Greek Salad
280g
180
CO2
15%
kcal
60%
Protein
25%
Fat
Carbs
Low Calorie • Vegetarian
Greek Salad is a fresh and delicious dish that's perfect as a side dish or a light lunch. With salty feta and olives, sweet tomatoes, and bitter lettuce this simple salad delivers big on taste. We add a sprinkling of mint to balance that salty, creamy feta.
Climate Kitchen Hacks: Greek salad is a great low carbon dish with plenty of vegetables. The feta cheese does have a high fat and saturated fat content (though lower than many other cheeses). You may wish to opt for a reduced fat feta or eat in moderation. We go easy on the feta by crumbling half to disperse the taste and dicing the other half to give that intense salty-feta hit.
Serves: 4 (light lunch)
Prep Time: 15 mins
Ingredients:
1/4 cup (60g) of Kalamata olives, pitted and halved
1/2 cup (120g) of feta cheese, 1/2 crumbled and 1/2 diced
1 tbsp olive oil
1 tbsp red wine vinegar
Salt and pepper, to taste
2-4 tbsp fresh mint leaves, roughly chopped, to serve
1 clove of garlic, whole
1 large or 2 smaller romaine lettuce (300g), washed and chopped
1 large tomato (1 cup, 200g), diced
1/2 a large cucumber (1 1/2 cup, 150g), diced
1/2 red onion (1/2 cup, 120g), halved/or quartered and thin sliced
Heat the unpeeled garlic clove in a skillet/pan on a medium-high heat for 5 minutes to deactivate the enzyme that causes the very intense garlic hit and aftertaste. Remove from the skillet/pan and mince/crush.
Whilst the garlic heats, assemble, measure, and prepare the ingredients.
In a large bowl, mix the lettuce, tomato, cucumber, red onion, olives, and feta cheese.
In a small bowl, whisk together the olive oil, red wine vinegar, and garlic. Add salt and pepper to taste.
Pour the dressing over the salad and toss to coat evenly. Sprinkle the mint over the top.
Kalí óreksi - Enjoy!
Instructions:
