Greek Salad

Transport yourself to sun-drenched shores with this vibrant Greek Salad, a celebration of fresh, simple ingredients that sing of summer. But this isn't just a feast for the senses; it's also a nutritional powerhouse. Packed with the goodness of crisp cucumbers, juicy tomatoes, and the salty tang of feta, this salad offers a wealth of vitamins and minerals. And the star of the show? Our Lincolnshire Drizzle Lemon Dressing. Made with cold-pressed rapeseed oil, it's not only bursting with zesty flavour but also rich in Omega oils, known for their heart-healthy benefits. Each bite is a symphony of textures and tastes, a reminder of holidays in Greece, and a boost for your well-being.

The taste of summer

Ingredients

• ½ small red onion, thinly sliced

• 2 large ripe tomatoes roughly chopped

• ½ cucumber, deseeded and roughly chopped

• 100g/3½oz feta cheese, drained and either left whole or cut into pieces

• 50g/1¾oz black olives pitted and drained (in brine not oil and preferably Kalamata olives)

• Small handful fresh mint leaves - chopped reserving a few for garnish

• ½ tsp dried oregano

• 6-8 tbsp Lemon Dressing

• sea salt and freshly ground black pepper

• 2 wholemeal pitta breads warmed

Method

1. Put the onion, tomatoes and cucumber in a bowl and season to taste.

2. Place the feta on top and the olives and mint leaves on top.

3. Mix the oregano and mint into the Lemon Dressing, and drizzle over the salad

4. Serve with warm pitta bread and Tzatziki