This salad comes as a variation of the Greek Salad. Unlike the Greek salad, which has crunchy vegetables, the Mediterranean salad comes with a couple of cooked vegetables and has garlic.
Ingredients
- 10 florets of broccoli blanched
- 7 to 8 cherry tomatoes, halved
- 1/2 an onion, thinly sliced
- 1 tablespoon olives
- 2 garlic cloves, finely chopped
- 1 tablespoon of balsamic vinegar
- 20 grams of feta cheese, cubed
- 1/4 teaspoon chilli flakes
- 1 teaspoon of oil
- Cracked black pepper – To season
- Salt – To season
Directions
- Heat oil in a pan. Place the halved cherry tomatoes (skin-side down) on the hot oil; add garlic and let it cook in low flame for 2 to 3 minutes. The idea is to soften tomato slightly and to cook the garlic.
- In a bowl, add the blanched broccoli florets, onion, olives, cooked tomatoes and garlic. Re-purpose the oil you used to cook the tomatoes and drizzle it on the vegetable.
- Heat oil in a pan. Place the halved cherry tomatoes (skin-side down) on the hot oil; add garlic and let it cook in low flame for 2 to 3 minutes. The idea is to soften tomato slightly and to cook the garlic.
- In a bowl, add the blanched broccoli florets, onion, olives, cooked tomatoes and garlic. Re-purpose the oil you used to cook the tomatoes and drizzle it on the vegetables. This way the oil will have the flavour of the garlic as well. Now add the feta cheese and combine the ingredients.
- Now, season with balsamic vinegar, salt, pepper and chilli flakes. Give it a toss and serve.
Tips:
- This makes a lovely salad to eat with pita bread or pita chips.
- If garlic or chilli flakes don’t appeal to you in a salad, avoid them.
- Green olives taste good in this salad. You could use that in place of the black ones.
