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Chopped Greek salad

Method

  • Heat a thin layer of oil in a pan and gently saute the croutons in one layer until golden brown. Then drain well on kitchen paper towels.
  • To make the dressing, whisk ½ cup oil with the red wine vinegar, oregano, 2 crushed garlic cloves, the honey and seasonings until well combined. Taste for seasoning and set aside.
  • In another bowl, combine the yoghurt, lemon juice and mint with the remaining garlic and cayenne. Also taste for seasoning.
  • Then arrange the cucumber, red onion, capsicums, olives, tomatoes, feta and croutons on a large plate. Drizzle the dressing over the top (except for the croutons) and serve as an accompaniment to your favourite simple meat or fish dish with any leftover dressing in a bowl on the side.

Ingredients

  • olive oil
  • 2 slices sourdough bread, crusts removed & cut into cubes
  • 2-3 tbsp red wine vinegar
  • 2 tbsp chopped fresh oregano
  • 4 large garlic cloves, crushed
  • a good squeeze of honey
  • sea salt & freshly ground pepper
  • ½ cup plain yoghurt
  • juice of ½-1 lemon
  • 1 heaped tbsp chopped fresh mint
  • a pinch of cayenne
  • ½ telegraph (continental) cucumber, sliced & then halved
  • ½ red onion, very finely sliced
  • 1-2 green capsicums, seeded, cored & finely sliced
  • 1 cup pitted black olives
  • 1 punnet cherry tomatoes, whole or halved
  • 1 cup cubed feta

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm