The Classic Greek Salad, Gluten-Free Recipes

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The Classic Greek Salad
Serves 4-6 as a side
Prep 10 minutes
INGREDIENTS
For the Salad:
2 Lebanese cucumbers, halved lengthways and sliced
5 ripened tomatoes, cut into wedges
1 small green capsicum, sliced
1/2 small yellow capsicum, sliced
1 red onion, sliced thinly
¾ cup kalamata olives (optional pitted)
200g good quality Greek Feta (crumbled into thick chunks, not diced, or left as a whole slice over the top and broken up with a fork when serving
Optional: a tablespoon of capers
For the Dressing:
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons Greek oregano, dried
½ teaspoon sea salt
1 small garlic clove, finely grated (no more than 1/2 teaspoon)
METHOD
1. Make the dressing: Whisk together with a fork the extra virgin olive oil, red wine vinegar and garlic.
2. Prepare all the vegetables: Combine in a wide base bowl the salad ingredients and then sprinkle over the salt and dried oregano.
3. Bring it together: Pour over the salad dressing, and using large serving spoons, combine well. Serve alongside the main meal and with bread to mop up all the juices!
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