The Greek salad which is an American invention because of the Greek inspired ingredients, however the true Greek salad is called horiatiki; loosely translated “country salad” or “peasant salad”. This version of mine is very close to the original, but of course I have tweaked it with a few ingredients of mine. It’s simple, quick, easy and oh so tasty, perfect for any part of the day, most of the ingredients are easily available in our markets and stores. Hope you like this recipe. Enjoy!

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Yield: 4 Portions
INGREDIENTS
Vinaigrette:
20-ml Lemon juice
1/4-tsp. Dried oregano
70-ml Olive oil
Salt and pepper to taste
Salad:
1 Cucumber, large peeled
5 Tomatoes, medium
100-g Feta cheese
1 Red onion, large peeled
4-tbsp. Pitted Kalamata olives
150-g Romaine Lettuce
100-g Roquette Lettuce
2 Beetroot, medium
4-tbsp. Gherkins, pickled, sliced
1-tbsp. Caper berries

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PROCEDURE
1. Use a mixing bowl, add the lemon juice, salt, pepper and oregano, using a wire whip mix until the salt has dissolved, once that’s done slowly drizzle the olive oil and whip vigorously until the mixture has emulsified, pour this into a small bottle and keep aside, use a rubber spatula to get all of the vinaigrette into the bottle.
2. Peel the cucumber, slice into half length ways and slice into medium thick slices. Dice the tomatoes. Cut the onion into thin slices*
3. Cut or tear the Romaine into bite size pieces, do the same with the Roquette using a pair of scissors.
4. Blanche the beetroot in boiling water for 5-mins, drain the water and remove the skin, dice them into bite size pieces, drizzle lightly with olive oil, season with salt and place in a preheated oven on a metal plate for 15-mins at 320-degrees, or until cooked.
5. To assemble the salad use four plates or bowls, divide all the ingredients into four, place the Romaine on the bottom, the Roquette over that, now place all of the other veggies over the top. Finish with the crumble feta and pour equal amounts of dressing over the salad. Lightly season with salt and pepper if required