“A true classic, Greek salad never fails to hit the spot when you are craving something light and fresh,” says Jessica Prescott, author of Epic Salads. “This version uses sweet nectarines and yellow peppers to complement the vibrant combination of juicy tomatoes, crisp cucumbers and lettuce, sharp shallots and creamy feta cheese, bringing you a burst of freshness and rich flavours. With the addition of barley rusks, this salad is perfect as a standalone meal when you are languishing on a hot day, or as a side at a barbecue or other gathering.
Method
1 Put dressing ingredients in a large jar with a screw-top lid and shake to combine. Set aside.
2 Combine all the salad ingredients, except the feta and honey, in a large mixing bowl. Pour over most of the salad dressing and toss to combine. Transfer to a serving dish, top with feta, then drizzle with the remaining dressing, and honey, if using.
3 Garnish with another pinch of dried oregano and serve immediately.
Jessica’s tip: This is very good stuffed into a pitta or wrap with hummus and a chopped (veggie) sausage. Also good alongside hummus or dreamy creamy loaded bean dip.
Swaps
1 Radishes, avocado, red capsicum (bell pepper) and dare I say, the ever-divisive green capsicum (bell pepper) all make excellent additions or substitutions.
2 If you can’t find barley rusks, make some chunky croutons or fry some torn up pieces of sourdough, as you would in a panzanella.
Get involved
Jessica Prescott is a New Zealand-born mother, cook, author, photographer and postpartum doula, now based in Melbourne, Australia. Recipe taken from her latest book, Epic Salads.
