Greek Salad with Tahini Dressing
Ingredients:
- 7 oz (200 g) feta cheese
- 1 small romaine lettuce, torn
- 1/2 cucumber, halved lengthwise and sliced
- 12 oz (375 g) large plum tomatoes, sliced
- 1 small red onion, halved and thinly sliced
- 20 pitted black olives
- 4 tbsp (60 mL) extra virgin olive oil
- 1 tbsp (15 mL) tahini
- 1 tbsp (15 mL) lemon juice
- 4 large sprigs of fresh flat-leaf parsley
Method:
- 1. Remove feta from package, drain liquid and put into small bowl of cold water. Leave to soak while preparing salad.
- 2. Divide lettuce among four individual serving plates, then top with cucumber, tomato and red onion slices. Scatter with olives.
- 3. Whisk oil, tahini, lemon juice and some ground black pepper in bowl or shake in screw-top jar. Scissor-snip parsley into dressing.
- 4. Drain feta cheese and crumble into small pieces. Scatter two-thirds over salads. Drizzle dressing over salads, then scatter with remaining feta. Serve at room temperature.
Serves 4
