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Greek Salad 2
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This tangy salad is best made with the freshest ingredients and served at room temperature.
Serves: 4 as a main course, 6 as a starter
If you don't like raw garlic, just rub the salad bowl with the cut side of the halved clove instead of crushing and adding it to the dressing - you will get a hint of flavour rather than the full effect.
Any remaining feta cheese keeps well covered with olive oil. Add a few sprigs of thyme or parsley, too. Cover with clingfilm and chill for up to 2 weeks
This recipe was first published in June 2003.