Vegetarian Greek village salad with flatbread

Vegetarian Greek village salad with flatbread: tomatoes, cucumber, feta, Kalamata olives and pepper meet olive oil, oregano and warm flatbread.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 380 kcal per serving
• Protein: 14 g
• Fat: 24 g
• Carbs: 28 g

Ingredients

• 3 tomatoes
• 1 cucumber
• 1 red onion
• 2 flatbreads
• 100g feta (in one piece)
• 80g Kalamata olives
• 3 tbsp olive oil (extra virgin)
• 1 tbsp red wine vinegar
• 1 green pepper
• 1 tsp dried oregano
• Salt and black pepper

Method

You’ll need: oven · chopping board · knife · mixing bowl

1. Cut the tomatoes into rough chunks. Peel the cucumber if you like, halve it lengthways and cut it into thick half-moons.
2. Slice the red onion into thin rings. Deseed the green pepper and cut it into rings as well.
3. Arrange the tomatoes, cucumber, red onion, green pepper and Kalamata olives in a large bowl or on a platter.
4. Lay the feta on top as a whole block. Drizzle with the olive oil and red wine vinegar and season with oregano, salt and black pepper.
5. Leave the salad to sit briefly so the flavours come together.
6. Warm the flatbread in the oven or toaster and serve it straight away with the village salad.

Good to know

A salad like this doesn't need much – just good ingredients and a little calm while you arrange it. It tastes of summer without being loud.

Swaps

Feta → goat's cheese (often a little more protein and calcium), flatbread → wholemeal pitta (more fibre), red wine vinegar → lemon juice (provides some vitamin C), green pepper → red pepper (a little more natural sweetness and more vitamin C)

Allergens

Contains milk from the feta and gluten from the flatbread; usually well suited to children, and in pregnancy make sure the feta is made from pasteurised milk.