Ayurvedic Greek Salad
This super quick to prepare, so nourishing, cooling salad is ideal for hot summer months as a main meal or smaller portions can be accompanied by daal or another dish. Try to avoid eating too much raw food during winter as its difficult to digest.
Better still come and have an authentic greek salad at our retreat where the olive oil and olives are from our neighbours the oregano is grown wild in the mountains. Its a taste that you will never forget.
- 4 large vine tomatoes, cut into irregular wedges
- 1 cucumber, peeled, deseeded, then roughly chopped
- ½ a red onion, thinly sliced
- 16 Kalamata olives
- 1 tsp dried oregano
85g feta cheese, cut into chunks (barrel matured feta is the best)
- 4 tbsp Greek organic extra virgin olive oil
PREPARATION - Serves 3-4 portions
Place the tomatoes, cucumber, red onion, olives, oregano, crumble over the feta add the olive oil in a large bowl, season tot taste.