Ultimate Greek salad
Our ultimate Greek salad takes the Mediterranean classic to the next level with a rosemary and lemon marinated feta and elderflower pickled red onion for a touch of floral sweetness. Marinating the feta overnight deepens the flavour, but 1 hour will do if you're short on time.
Ingredients
Metric
Imperial
Marinated feta
- 200g of feta, (one block)
- 1/2 tbsp of rosemary leaves, finely chopped
- 1/4 tsp dried oregano
- 0.25g of freshly ground black pepper
- 1 lemon, zested
- 1 pinch of chilli flakes, (optional)
- 60g of extra virgin olive oil
Greek salad
- 1/2 red onion
- 1/2 tsp elderflower cordial
- 250g of vine tomatoes
- 100g of cucumber, we used baby cucumbers
- 60g of pitted Kalamata olives
Method
Begin my marinating the feta. Leaving overnight will result in the best flavour, but an hour or so is fine if you're short on time. Take a container that will fit the feta in it snuggly, and add the herbs, pepper and lemon zest. Drizzle in the oil, stir then add the feta and rotate to cover and distribute the herbs. Leave to marinate in the fridge
- 200g of feta, (one block)
- 1/2 tbsp of rosemary leaves, finely chopped
- 1/4 tsp dried oregano
- 0.25g of freshly ground black pepper
- 1 lemon, zested
- 1 pinch of chilli flakes, (optional)
- 60g of extra virgin olive oil
Finely slice the red onion and place half of it in a bowl of cold water to crisp up, and the rest in a small bowl with the elderflower cordial poured over them. This lightly cures the onions, giving them a sweet, floral flavour
- 1/2 red onion
- 1/2 tsp elderflower cordial
To assemble the salad, slice up the tomatoes into wedges and slice the cucumber into 2cm pieces. Toss with the olives and drained onions
- 250g of vine tomatoes
- 100g of cucumber, we used baby cucumbers
- 60g of pitted Kalamata olives
Use some of the infused oil from the feta to dress the salad and transfer to a serving platter. Serve with the feta on top and drizzle with a little more of the oil
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