Grounded Greek Salad
“A refreshing salad that combines juicy tomatoes, crisp cucumbers and crumbly feta to deliver an abundance of antioxidants, hydration and essential minerals. Kalamata olives and extra virgin olive oil provide anti-inflammatory polyphenols to nourish the gut, while also supporting the skin, brain and hormones with their essential fatty acids. Capers, lemon and oregano add bright, zesty flavours to the dish, alongside digestive, immunity and detoxifying support. This beautifully balanced salad is light and refreshing, yet deeply satisfying and nourishing,” says nutritional therapist Alexa Mullane.
Serves
2
Cook Time
Dietary
Vegetarian
Gluten-Free
Ingredients
- 4 medium tomatoes, chopped
- 1 medium cucumber, diced
- ½ red onion, thinly sliced
- 100g Kalamata olives, pitted
- 100g feta cheese, cubed or crumbled
- 1 tbsp capers
- 1 tbsp extra virgin olive oil
- Juice of 1 lemon
- 1 tsp dried oregano
- Freshly ground black pepper
Method
- In a large bowl, combine the tomatoes, cucumber, red onion, olives and capers.
- Gently fold in the cubed or crumbled feta cheese.
- In a small bowl, whisk together the olive oil, lemon juice, oregano and black pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately, or chill briefly if you prefer a cooler salad.
