This recipe meets the GREEN criteria in the ACT Government Healthy Food and Drink Choices Policy.
3 tomatoes, chopped
½ red onion, finely sliced
2 tbsp pitted Kalamata olives
1 Lebanese cucumber
100g reduced fat feta cheese
1 cup of lettuce mix roughly torn
1 tbsp extra-virgin olive oil
1 tsp balsamic vinegar
½ teaspoon dried oregano
- Combine vegetables and feta in a bowl.
- To make the dressing, whisk together the olive oil, balsamic vinegar and oregano in a small bowl.
- Drizzle salad with the dressing and serve immediately.