Mr.G.SAI CHARAN (BHMCT 2ND SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected him as the Chef of the Day.
Ingredients
Dressing
- 75 ml Extra-virgin olive oil
- 30 ml Red wine vinegar
- 3 nos Garlic clove, minced
- 3 gms Dried oregano, more for sprinkling
- 4 gms Dijon mustard
- 3 gms Sea salt
- 5 gms Freshly ground black pepper
For the salad - 1no English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick
- 1 no Green bell pepper, chopped into 1-inch pieces
- 150 gms Cherry Tomatoes , halved
- 125 gms Feta cheese, cut into ½ inch cubes*
- 125 gms Red onion, thinly sliced
- 50 gms Green capsicum
- 75 gms Pitted Kalamata olives
- 50 gms Fresh mint leaves
Method
1. Place Greek Salad Dressing ingredients in a jar and shake until well combined. Set
aside for 20 minutes to let the flavours infuse.
2. Tomatoes: Cut each tomato into half. If the tomato is watery, scoop out the watery
seeds inside with a teaspoon.
3. Cucumbers: Slice the cucumber into 1/2cm / 1/5" thick slices. Or if they are thick
cucumbers, slice the cucumber in half vertically, then slice.
4. Onion: Peel and finely slice the red onion. I keep it in rings – you could cut it in half then
slice.
5. Capsicum: Cut into short strips.
6. Feta: Cut into 1cm / 2/5" cubes.
7. Olives: Slice the olives into round slices. Make sure they are evenly cut.
8. Place the tomato, cucumber, onion, feta and olives in a bowl, sprinkle with oregano
then pour over dressing. Toss to combine. Serve immediately.