I’m not sure how much Greek is left in this salad, but the classic version was the starting point. I think California might have got a look in too, with the added fruit. My preference is for ripe plums, but peaches are also good alongside the feta and tomatoes. I’ve also tried it with watermelon, which works surprisingly well. Recipe adapted from 30 Plants by Hugh Fearnley-Whittingstall, Bloomsbury Publishing.
Prep
20 min
Cook
0 min
Serves
4
Difficulty
Easy
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Ingredients
red onion ½ (sliced)
red wine vinegar 1 ½ tbsp
plum 4 (halved)
cucumber ½
tomatoes 200 g
tinned lentils 400 g (drained)
green olives 60 g (halved)
fresh basil 10 g (leaves picked)
extra-virgin olive oil 4 tbsp
feta 150 g (drained)
Method
Pickle the red onion
Finely slice the red onion then add it to a small bowl with the red wine vinegar and give it a good scrunch with your fingers so the onion pickles a little and turns pink.
Prep the other ingredients
Slice the plums into wedges and put into a large bowl.
Cut the cucumber and tomatoes into roughly 2cm chunks, and add to the bowl.
Sprinkle with a good pinch of salt and toss lightly.
Leave to macerate for at least 15 minutes, or up to an hour (the salt will draw out juices, which go into the dressing).
Assemble the salad
Add the red onion and its soaking vinegar to the macerated fruit, along with the tinned lentils, green olives, most of the basil (or parsley) and 3 tbsp extra virgin olive oil.
Add a generous grinding of pepper and toss everything together well. Leave for 10 minutes or so to mingle, then toss again.
Finish & Serve
Pile the salad onto a serving platter and crumble the feta over the top.
Trickle with the remaining extra virgin olive oil, scatter over the rest of the basil (or parsley) and serve.
