Greek Salad

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 25 minutes

Cook: 0 minutes

Method: Easy

Course: Salad

Type: Greek

Key Ingredients:

This crunchy Greek salad should ideally be eaten during the hot summer months

Ingredients

Medium tomato, seeded and cut into big pieces 1
Lettuce leaves, cut into small pieces a few
Medium green capsicum, cut into square pieces 1
Medium cucumber, cut into square pieces 1
Medium onion, cut into square pieces 1
Green or black olives, halved ½ cup
Cottage cheese (paneer), soaked in 6. ½ cup vinegar for 3 to 4 hours 100 gms
Carom seeds (ajwain) ¼ tsp
Garlic cloves, finely chopped 2
Mustard paste 1 tbsp
Black pepper powder ¼ tsp
White vinegar / lemon juice 2 tsps
Salt to taste
Olive oil 8 tsps

Methods

To make the dressing take carom seeds, garlic cloves, mustard, black pepper, white vinegar/ lemon juice and salt in a bowl.
Add olive oil and whisk till the mixture becomes creamy. The proportion of vinegar and oil should always be 1:4 so that it does not become to sour.
Take tomato, lettuce, capsicum, cucumber, onion and olives in a mixing bowl and mix.
Drain vinegar through a strainer and wash cottage cheese with drinking water. Crumble cottage cheese and add to the salad and mix well.
Pour the dressing over the salad and toss. Transfer into a serving bowl.

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