LPE Greek Salad
20 Minutes
〰️
20 Minutes 〰️
Serves 8-10
Ingredients
Salad
5 Lebanese cucumbers, chopped into chunky pieces
8 Roma tomatoes, chopped into chunky pieces
1 bunch of radishes, chopped into chunky pieces
A handful of parsley, roughly chopped
Dressing:
Juice of 1 lemon
3 tablespoons olive oil
Salt and freshly ground black pepper, to taste
Whipped Feta:
400g feta cheese
1 clove garlic
Juice of 1 lemon
2 tablespoons olive oil
Pickled Onion:
1 small red onion, thinly sliced
Juice of 1 lemon
1/2 teaspoon salt
Optional Garnish:
Nigella seeds
Method
Prepare the Pickled Onion: In a small bowl, combine the thinly sliced red onion with the lemon juice and salt. Let it sit for at least 15 minutes to pickle slightly. The acidity from the lemon juice will soften the onion and mellow its sharpness.
Make the Whipped Feta: In a food processor, blend the feta cheese, garlic clove, and lemon juice until smooth. While blending, gradually add olive oil until you achieve a creamy, whipped consistency. Adjust the amount of olive oil as needed.
Assemble the Salad: In a large mixing bowl, combine the chopped Lebanese cucumbers, Roma tomatoes, radishes, and roughly chopped parsley. Drizzle with the lemon juice and olive oil. Season with salt and pepper to taste. Toss gently to ensure all the ingredients are well coated.
Serve: Transfer the salad to a serving dish. Dollop the whipped feta over the salad, and scatter the pickled onions on top.If desired, sprinkle nigella seeds over the salad for an optional garnish.
Notes
I make this all the time for big dinner parties because its so easy and looks really impressive. Prep the whipped feta and pickled onion prior to serving, I do this the day before and store in the fridge to keep the work to a minimum on the day. The whipped feta can be used on anything, serve with grilled meat or dollop it on any of your favorite salads for an extra creamy salty element. Top tip for this one, the fresher the veggies the better this salad is!