greek salad, tzatziki & toasted flat bread

Summer seems to have arrived early.

Our afternoon summer storms are already here along with the heat and sticky humidity.

Instinctively we’re craving salads.

Fresh, simple, cooling and refreshing salads.

Ones that can be put together effortlessly, are light and nourish us just enough until the next meal time.

Miss G. loves them.

Wearing just a nappy and singlet she sits happily in her high chair nibbling away on cool pieces of cucumber, juicy tomato wedges and refreshing salad leaves.

Summer bliss.

For lunch today I whipped up this super simple greek salad.

Just a mix of mint, rocket, cucumber, tomato, red onion, kalamata olives and feta. All dressed in a gorgeously zesty red wine vinaigrette and served alongside homemade tzatziki and toasted flatbread.

For such a light lunch this salad is truly satisfying.

Miss G. and I sat on the balcony, feeling the breeze carry with it a little cool respite and enjoyed our salad for lunch.

To create this divine greek salad, tzatziki & flat bread simply…

To make the tzatziki place the yoghurt, diced cucumber, mint, lemon juice and garlic into a small bowl and mix to combine. Set aside.

Begin the greek salad by chopping 2 roma tomatoes into large chunky pieces so that they’re easy to pick up and eat for your little one.

Next, roughly chop half a lebanese cucumber.

Finely slice a red onion.

To assemble the salad place the rocket, mint, tomato, cucumber, red onion, olives and feta in a large bowl. Toss to combine.

To make the dressing place the mustard, sugar, red wine vinegar and extra virgin olive oil in a small cup and whisk to combine. Pour the dressing of the salad and toss to combine.

For a gorgeous lunch or simple supper serve a generous handful of salad alongside a little tzatziki and toasted flat bread. Miss G. loved chomping on the salad and dipping her bread into the tzatiki. Enjoy x

greek salad, tzatziki & toasted flat bread

INGREDIENTS

Tzatziki:

1 cup greek yoghurt

1/3 cup mint leaves finely chopped

2 tablespoons finely chopped cucumber

juice of half a lemon

1 teaspoon garlic, minced

greek salad:

2 cups rocket

1 cup mint leaves

2 tomatoes, roughly chopped

half a lebanese cucumber, roughly chopped

half a red onion. finely sliced

1/2 cup kalamata olives, pitted

100 grams feta, crumbled

Dressing:

1 teaspoon dijon mustard

1 teaspoon sugar

2 tablespoons red wine vinegar

4 tablespoons extra virgin olive oil

Toasted flat bread, to serve

METHOD

For the tzatziki place the yoghurt, mint, cucumber, lemon juice and garlic in a small bowl and mix to combine. Set aside.

For the salad; place the rocket, mint, tomato, cucumber, red onion, olives and feta into a large bowl and toss to combine.

For the dressing: place the mustard, sugar, vinegar and oil in a small bowl and whisk to combine.

Pour the dressing over the salad and toss to combine. Serve a generous handful of greek salad alongside a good dollop of tzatziki and toasted flat bread. Enjoy x

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