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The sheep herder's salad

Method

  • To make the dressing, whisk the oil, garlic, oregano and seasonings with the lemon zest and juice. Taste for seasoning.
  • Put the red onions, tomatoes, parsley, mint, chillies and feta into a large bowl. Then gently toss with dressing to taste.
  • Serve as a starter or as an accompaniment with your favourite BBQ meats.

Ingredients

  • ½ cup olive oil
  • 1 large garlic clove, crushed
  • 1 tspn chopped fresh oregano (or marjoram)
  • sea salt & freshly ground pepper
  • grated rind & juice of 1 lemon
  • 2 red onions, finely sliced
  • 2 punnets cherry tomatoes, halved or quartered
  • ½ cup Italian (flat leaf) parsley leaves
  • ½ cup torn fresh mint leaves
  • 1-2 pickled Lebanese long chillies (fefferoni) or fresh red chillies, chopped
  • ½ cup marinated feta cheese

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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  • More handy conversions
    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