There’s no better accompaniment to a summer meal than a Greek Salad, with its cooling andrefreshing ingredients that also add a burst of colour and freshness to the table. Fitting for theseason, the flavours are delicate and leave you feeling nourished and also with an appetite for your next course.
Even though we’re enjoying a bit of intermittent sunshine in London, it doesn’t feel warm enough
for summery food just yet. Even in our salad, we’re still looking for sharper, slightly more pungent
flavours and a bit of earthiness. This is the simple recipe we came up with in response to this inbetween
weather of spring/not quite spring..
We’re still sticking with the core ingredients of Urbangrains feta cheese and tomatoes, but we’re
relying on peppery rocket leaves and pungent radishes to add that little kick. Diced, cooked
beetroot adds earthy flavours to it. And of course, we hold it all together with a simple seasoning –
just a hint of black pepper, salt (do keep in mind that feta is salty) and our lovely Urbangrains Extra
Virgin Olive Oil to dress the salad.
The various flavours work quite well together and make for a lovely lunch in the sunshine on a cold
but sunny spring day!
100gm Urbangrains Feta cheese, diced into large cubes or crumbled
6-8 baby plum tomatoes or cherry tomatoes, halved
30gm rocket leaves
6-8 radishes, halved
2 portions cooked beetroot, diced
Salt and pepper to taste
Urbangrains Extra Virgin Olive Oil