SPRING GREEK SALAD WITH OLIVE TAPENADE DRESSING

This is a great twist on a traditional Greek salad. Here we have added a bit of Spring, with some fresh, crunchy textures, and put the savoury juices of the olives into the dressing. A fuss free Greek salad, vibrant in colour, full of flavour, with an added bonus of no pips.

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Ingredients

    250 g Baby Spinach
    3 Large Beef Tomatoes, halved
    3 Romano Tomatoes, quartered
    0,75 cup Baby Tomatoes, halved
    1 Cucumber
    3 Rounds of Feta Cheese, halved
    0,75 cup Mange Tout (Snow Peas)
    3 Red Spring Onions, finely chopped
    20 g Garnish Mixed Sprouts
    Freshly Ground Salt & Pepper

OLIVE TAPENADE DRESSING

    3 tbsp Black Olive Tapenade
    1,5 tbsp Balsamic Vinegar
    5 tbsp Extra Virgin Olive Oil
    1 Sprig Fresh Rosemary

Directions

OLIVE TAPENADE DRESSING

    In a bowl mix the olive tapenade, balsamic vinegar and extra virgin olive oil.
    Place the sprig of rosemary into the dressing and allow it to infuse for three to four hours.
    If you are making the dressing in a hurry, the rosemary can be left out.
    Just before serving, remove the rosemary.

TO ASSEMBLE THE SALAD

    Spread the spinach leaves over a large platter. Arrange the halved beef tomatoes amongst the leaves.
    Tuck the halved rounds of feta just behind the tomato halves.
    Cut the cucumber in half.
    One half, cut into rounds and the other half, cut into 8cm strips.
    Dot these around the platter with the quartered Romano tomatoes and the halved baby tomatoes.
    Place the mange tout amongst the tomatoes. Slice the white onion into rounds and sprinkle them over the top of the salad with the chopped red spring onions.
    Season with freshly ground salt and pepper and garnish with tufts of mixed sprouts.
    Drizzle with the olive tapenade dressing and serve.