Greek salad with grains recipe
A traditional Greek salad recipe – made with tomatoes, cucumber, olives and feta – but boosted with the addition of the Fire Pit triple grain salad. It makes a great addition to any summer barbecue or picnic.
See method- Serves 4
- 10 mins to prepare
- 479 calories / serving
Ingredients
- 1 tub x 450g Fire Pit Triple Grain Salad
- 1 red onion, finely chopped
- 1 cucumber, chopped into 1cm cubes
- 250g cherry tomatoes, halved
- 200g feta, sliced
- 100g black olives, pitted
For the dressing
- 80ml olive oil
- zest and juice of 1 lemon
- 30g bunch of dill, finely chopped (optional)
- 2 tsp oregano leaves
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Shop ingredientsEach serving contains
- Energy
- 1990kJ 479.0kcal
- Fat
- 37g
- Saturates
- 12g
- Salt
- 1.8g
- Sugars
- 6g
of the Reference intake
Carbohydrate 20.9gProtein 15.4gFibre 6.0g
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Method
- To make the dressing, mix together the olive oil, lemon, dill (if using), oregano and onion. Season well.
- Remove the leaves from the Fire Pit Triple Grain Salad. Finely slice these and place them over the base of a platter.
- In a bowl, toss together the remains of the Fire Pit Triple Grain Salad with the red onion, cucumber and tomatoes. Toss through the dressing and top with the feta and black olives to serve.
- See more Salad recipes
