Recipe: Deconstructed Greek salad with salmon
How to Make:
- Combine yoghurt, juice, chopped oregano, garlic and 1 tablespoon warm water in a small bowl. Season with salt and pepper.
- Arrange lettuce, tomato, cucumber, onion, capsicum, olives, fetta and salmon in serving bowls. Drizzle with yoghurt dressing. Sprinkle with extra oregano leaves. Serve with bread.
Time for preparing:
4 min.
Servings:
2
Ingredients:
- 1/2 cup plain Greek-style yoghurt
- 1 tablespoon lemon juice
- 2 teaspoons finely chopped fresh oregano leaves, plus extra leaves to serve
- 1 garlic clove, crushed
- 2 baby cos lettuce, quartered, washed
- 200g red grape tomatoes, halved
- 1 Lebanese cucumber, thinly sliced
- 1 red onion, thinly sliced into rings
- 1 small yellow capsicum, cut into 2cm pieces
- 3/4 cup pitted kalamata olives
- 100g Greek fetta, crumbled
- 2 x 150g packets hot-smoked salmon, skin discarded, flaked (see notes)
- Lebanese bread rounds, torn, to serve
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