• 2servings
  • 5minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B2, B3, B9, B12, C, P
MineralsChromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 Lebanese cucumbers , sliced lengthways

  2. 4 small vine-ripened tomatoes

  3. 150 g pitted mixed olives

  4. 1/2 red onion , thinly sliced

  5. handful mint leaves

  6. handful parsley leaves

  7. 200 g firm feta cheese , thickly sliced

  8. olive oil , for brushing

  9. 2 tbsp red wine vinegar

  10. 2 tbsp olive oil

  11. 1 tbsp honey

Instructions Jump to Ingredients ↑

  1. To make the dressing, whisk together the vinegar, oil, honey. Season with salt and pepper.

  2. Divide the cucumber, tomato, olives, onion, mint and parsley between serving plates.

  3. Brush the feta with oil. Heat a non-stick frying pan over high heat. Cook the feta for 2 minutes each side or until golden. Place on top of the salad. Spoon the dressing over the salad to serve.

  4. For more Donna Hay recipes and to view her range of cookery books, visit Donna Hay's website


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