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Greek Salad | Healthy and Refreshing Summer Salads

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Course: Salad
Author: Rekha Kakkar

Ingredients

  • 400 g cucumber
  • 200 g cherry tomato
  • 1 cup Toasted bread cut into inch squares
  • 1 cups Rocket leaves
  • 2 cups iceberg lettuce
  • 40 g feta cheese
  • 4 slice Sourdough bread
  • 1 tablespoon olive oil to brush the bread
  • 3 tablespoon lemon juice
  • 1.5 tablespoon extra virgin olive oil
  • sea salt
  • sumac
  • Red chilli flakes

Instructions

  • To make the salad dressing, whisk together olive oil, lemon juice, sea salt, sumac, red pepper flakes in a small bowl; set aside.
  • Toast 4 sourdough bread slices after applying some oilve oil in a toaster or in a pan over stove top.
  • To assemble the salad, place lettuce and rocket leaves in a bowl; top with cucumber, tomatoes, olives, feta cheese, toasted bread squares. Pour dressing on top of the salad and gently toss to combine.
  • Serve immediately.