Kind of Greek Salad
A classic Greek salad that goes hand in hand with my other salad love - The Mighty Caprese. Fresh cucumber and tomato with salty feta and olives yum! This version is a little different with most of the main components, but served on a lush bed of creamy feta and yoghurt. All topped off with a drizzle of dill infused red wine vinaigrette.
Ingredients
(serves 4)
Creamy Feta
200g feta, crumbled
1/2 cup Greek style yoghurt
1/4 cup milk
Greek Salad
1 large cucumber
1 pack cherry tomatoes, halved
1/4 kalamata olives
Freshly picked dill
Dill Vinaigrette
3 Tbsp dill leaves, roughly chopped
2 Tbsp olive oil
1 Tbsp red wine vinegar
1/2 Tbsp seedy mustard
Make It
Crumble feta into a small bowl and add yoghurt and milk. Whisk until very smooth and spread out onto your serving plate.
Peel cucumber into ribbons and halve tomatoes. Pick half your dill for serving. Arrange cucumber, tomatoes and olives on top of yoghurt feta mixture.
Roughly chop second measure of dill and place in a small bowl with olive oil, red wine vinegar and mustard. Season with salt and pepper and whisk well. Drizzle over top of salad.
Season salad with flakey salt and pepper and sprinkle over dill.