Greek Salad

The Method

This Greek Salad is a celebration of crunch, vibrant colour, and Mediterranean zest. It balances the salty tang of feta and olives with the sweetness of ripe tomatoes, all tied together by a robust, herb-infused dressing that transforms simple vegetables into a deeply satisfying meal.

Why Your Gut Needs It:
This recipe is designed to maximise nutrient bioavailability; the healthy fats in the extra virgin olive oil help your body absorb fat-soluble vitamins from the fresh vegetables. Additionally, the specific combination of apple cider vinegar and oregano offers gentle antimicrobial properties to support a balanced microbiome, while the raw vegetables provide essential fibre to fuel beneficial gut bacteria.

Method

1. Prepare the Vegetables: Wash and chop the tomatoes into chunks, slice the cucumber into half-moons, and dice the yellow or red pepper into bite-sized pieces. Place them all into a large mixing bowl.
2. Prep the Onion: Thinly slice the red onion. Add this to the bowl with the other vegetables.
3. Make the Dressing: In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, apple cider vinegar, dried oregano, and salt until emulsified and fragrant.
4. Combine and Toss: Pour the dressing over the vegetables and toss gently to ensure everything is evenly coated in the oil and herbs.
5. Finish and Serve: Transfer the salad to a serving dish. Top generously with the feta cheese (crumbled or in a block) and the Kalamata olives. Serve immediately for the best texture.

Steph's Tip: If you find raw red onion a bit sharp for your digestion, soak the sliced onions in a bowl of ice water for 10 minutes before adding them to the salad. This removes the harsh bite while keeping the crunch.