Greek salad with walnuts

Cooking Salads Greek salad with walnuts

Put some nutty crunch in a classic favourite with this fabulous Greek salad.

Lables: Vegetarian Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat oven to 180°C. Spread walnuts over a baking tray. Bake in preheated oven for 6-7 minutes or until lightly toasted. Remove from oven and set aside for 5 minutes to cool. Coarsely chop.
  2. Combine the tomato, capsicum, cucumber, onion and parsley in a large bowl. Drizzle with oil and vinegar and gently toss to combine. Divide the salad among serving plates and sprinkle with walnuts and feta. Season with pepper and serve immediately.

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40g walnut halves
3 small ripe tomatoes, cut into wedges
1 red capsicum, halved, deseeded, coarsely chopped
1 Lebanese cucumber, halved lengthways, thickly sliced
1 small red onion, halved, thinly sliced
1 bunch continental parsley, leaves picked, coarsely chopped
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
60g low-fat feta, cubed
Freshly ground black pepper

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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