Everand Logo

Welcome to Everand!

  • Olive Magazine

    COOK everyday

    Jun 09, 2020 5 minutes
    Recipes JANINE RATCLIFFE
    Photographs STEVEN JOYCE

    Greek salad

    15 MINUTES | SERVES 4 | EASY | V LC GF

    cucumber 1
    red onion ½ small, thinly sliced
    vine tomatoes 4, cut into chunks
    Kalamata olives 20, pitted
    olive oil 3 tbsp
    red wine vinegar 1 tsp
    feta 100g, crumbled
    dried oregano a few pinches
    crusty bread to serve (optional)

    • Cut the cucumber in half lengthways, scrape out the seeds then cut into thick slices.

    • Put the cucumber slices in a large shallow bowl with the onion, tomatoes and olives. Whisk together the oil and vinegar, and season. Pour most over the salad and gently toss. Add the feta, drizzle over the rest of the dressing, then sprinkle over the oregano. Serve with crusty bread, if you like.

    PER SERVING 188 KCALS | FAT 15.8G SATURATES

    You’re reading a preview, subscribe to read more.

    More from Olive Magazine

    Olive Magazine2 min read
    On The Cover
    MAKES 16 | PREP 45 MINS PLUS RISING | COOK 15 MINS | EASY 550g strong white bread flour, plus extra for dusting250ml whole milk, warmed7g sachet of fast-action dried yeast 50g golden caster sugar1 tsp fine sea salt 1 lemon, zested3 eggs 50g unsalted
    Olive Magazine3 min read
    The Measure
    A simple combination worth making carefully to get the best flavour. Put two handfuls of ice in a heatproof jug. Put 1 tbsp of assam tea leaves into a teapot and pour over 200ml of boiling water, steep for 30 seconds then strain into the ice-filled j
    Olive Magazine2 min read
    LOVE YOUR LOCAL The Harcourt Arms, Stanton Harcourt
    One of the latest pubs to undergo a refurb in the Oxford area is the 17th-century The Harcourt Arms. Head chef Olly Oakley (brother Will is GM) has peppered the menus with nods to Spain through bar snacks such as Friggitelli peppers, an enthusiastic

    Related Books & Audiobooks