3 tablespoons extra virgin olive oil
1½ tablespoons lemon juice
1 clove garlic—minced (crushed)
½ teaspoon dried oregano
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper, and extra for garnish
3 tomatoes—cut into wedges
¼ red onion—sliced into rings
½ cucumber—sliced into thick half-moons
½ green pepper (capsicum)—julienned
4 oz (120g) feta cheese—cut into small cubes
16 kalamata olives
PLACE the olive oil, lemon juice, garlic, salt, pepper and oregano in
a small jar with a screw-top lid and shake to combine. PLACE the salad
ingredients in a large bowl. POUR the dressing over the salad and toss
gently to combine just before serving. Garnish the Greek salad with a
little freshly ground black pepper.
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