Greek Style Salad

Serves Two

Ingredients

• 1/2 Cucumber halved lengthways and thickly sliced

• 2 ripe medium tomatoes, each cut into eight

• 100g fetta cut into small cubes

• 1/2 Medium red onion, peeled and thinly sliced

• 50g pitted black olives, drained

• 50g mixed salad leaves

• For the dressing-1 tbsp fresh lemon juice

• -2 Tbsp extra virgin olive oil

Method

To make the dressing, whisk the oil and juice in a bowl and add black pepper. 

For a bit more taste, crush a small garlic clove in and add a pinch of mixed herbs.

Divide the dressing between two sealable containers.

Add half of the remaining ingredients to each container and top with the salad leaves.

The leaves should be separate from the oil.

Put the lid on and put in the fridge until needed.

Give the container a toss to mix in the dressing.

You can eat it straight from the container or use with a main meal such as baked fish or whole meal pitta bread.

Jazz it up further with a topping of crushed nuts and seeds if you like.