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Greek salad with grains recipe

Greek salad with grains recipe

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A traditional Greek salad recipe – made with tomatoes, cucumber, olives and feta – but boosted with the addition of the Fire Pit triple grain salad. It makes a great addition to any summer barbecue or picnic. See method

  • Serves 4
  • 10 mins to prepare
  • 479 calories / serving
  • Vegetarian

Ingredients

  • 1 tub x 450g Fire Pit Triple Grain Salad
  • 1 red onion, finely chopped
  • 1 cucumber, chopped into 1cm cubes
  • 250g cherry tomatoes, halved
  • 200g feta, sliced
  • 100g black olives, pitted

For the dressing

  • 80ml olive oil
  • zest and juice of 1 lemon
  • 30g bunch of dill, finely chopped (optional)
  • 2 tsp oregano leaves
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1990kj
    479kcal     24%

  • Fat

    37g 52%

  • Saturates

    12g 61%

  • Sugars

    6g 7%

  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 20.9g Protein 15.4g Fibre 6g

Method

  1. To make the dressing, mix together the olive oil, lemon, dill (if using), oregano and onion. Season well. 
  2. Remove the leaves from the Fire Pit Triple Grain Salad. Finely slice these and place them over the base of a platter. 
  3. In a bowl, toss together the remains of the Fire Pit Triple Grain Salad with the red onion, cucumber and tomatoes. Toss through the dressing and top with the feta and black olives to serve.

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