Salad Days! Make the most of the sunshine – just add freshly grown leaves.
Here is a slightly different salad to try and it is quite simple!
Green Greek-style Salad with Thyme Vinaigrette
You will need:
250g green cabbage, or a variety of young kale leaves, finely shredded
1 small red onion, sliced thinly
75 g black olives, pitted and halved
100g feta cheese, crumbled
62 ml olive oil
about 1-2 tbsp red or white wine vinegar, herb vinegar or lemon juice to taste
1 tbsp chopped fresh thyme
½ tsp salt or a good grind of Himalayan salt
1 big handful of freshly grown salad greens
What to do:
In a large salad bowl, toss the cabbage, onion, olives and feta until thoroughly mixed.
In a small mixing bowl whisk the olive oil, vinegar, thyme and salt.
When thoroughly blended toss with the salad.
Place the salad in the fridge for 1 to 2 hours to allow the flavours to develop. Adjust the seasoning if necessary. Just before serving, toss in the fresh salad leaves.