Greek and Egg Salad
Difficulty: Easy
Servings
4
servingsPrep time
20
minutesCooking timeminutes
Calories
300
kcalA delicious salad for any season that’s packed with tasty super natural goodness and texture. Enjoy as a meal or lunch, or a side salad, or serve in pita pockets for lunch
Ingredients
4 large 4 eggs
250 g 250 cherry tomatoes
1/2 1/2 cucumber
100 g 100 kalamata olives
200 g 200 feta cheese
1/2 1/2 red onion, finely sliced
1 tbsp 1 olive oil
1 tsp 1 dried oregano
50 g 50 mesclun salad leaves
1/4 cup 1/4 Greek yoghurt
1 clove 1 garlic, finely chopped
Juice of a lemon
A handful of fresh dill and parsley, chopped
8 8 pita breads
Directions
- Halve the cherry tomatoes and olives, chop the cucumber into chunks and cut the feta into small cubes. Add the tomatoes, olives, cucumber, feta, red onion and oregano to a large bowl. Drizzle with olive oil and gently toss to combine.
- Add the eggs to a small pot, cover with cold water and bring to the boil. Cook for 8 minutes, drain, run under cold water and peel. Cut into small chunks.
- In a small bowl combine the yoghurt, garlic, lemon juice and half of the dill, then season with salt and pepper.
- Cover a serving platter with a layer of mesclun leaves, then top with the greek salad. Scatter over the chopped eggs, and dollop the dressing over the top. Serve the salad with warm pita bread alongside, or try filling them with the salad.
Recipe Video
Notes
- For a more substantial version serve with grilled, sliced chicken breast.
If you can’t find fresh dill, substitute with parsley instead.