We often serve something that resembles a Greek salad as an accompaniment to our meals at The Chubby Chops. They're quick to prepare and compliment many dishes. I always add a few ingredients that you wouldn't normally find in a Greek salad such as apples and sultanas.
One evening, I thought I'd go a step further and came up with my Moroccan Greek salad. It looks quite interesting but, to be honest, it tasted a little bit flat. Still if you don't try, you'll never know.
Perhaps the orange wasn't as juicy as it could have been? Perhaps a little rose water sprinkled over the orange would have helped? A pinch of cumin? A few quite minor changes could make this into a family favourite. See what you can come up with.
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| Moroccan Greek Salad |
Ingredients
A tomato or two
A small cucumber
A small dessert apple
A chunk of feta cheese
Some black olives
A few sultanas
An orange
A handful of mint leaves
The juice of half a lemon
Some olive oil
Honey to taste
When it comes to the volume of olive oil, I usually squeeze the lemon first and use somewhere between two and three times as much olive oil.
Good quality black grapes, sliced in two, are even better than sultanas.
No need for salt, the feta cheese has plenty of it.
Equipment
A salad bowl
Method
Squeeze the lemon into the bowl, poor in the olive oil, add the honey, and stir vigorously. (You could use a whisk, I usually use a fork).
Very roughly chop the tomato, cucumber and apple. When chopping the apple it is best to discard the core. Add them to the bowl.
Throw in the olives and sultanas.
Cube the feta cheese and add it to the bowl.
Now stir gently so that everything in the bowl get nicely coated with the dressing.
Next peel the orange, cut it into small cubes, and add it to the bowl.
Give the salad one more very careful stir so that the orange mixes with the other ingredients.
Finally, tear the mint leaves and spread them over the salad.
