Greek Salad Wraps

Instead of tossing the salad in a bowl, we have rolled the usual combination of tomato, olives, spring onions, feta and cucumber together in a lettuce leaf for a more trendy presentation.

YOU WILL NEED

  • 1 English cucumber
  • 1 head of butter lettuce
  • 200 g punnet baby tomatoes, halved lengthways
  • 1 wheel of feta cheese, cubed 1 cm x 1 cm
  • ½ cup (125 ml) pipped black olives, sliced into rings
  • 1 bunch of spring onions
  • ½ cup (125 ml) Ina Paarman's Classic Balsamic Vinaigrette or Reduced Oil Greek Dressing
Method

Slice the cucumber lengthways into long, thin flat strips with a potato peeler. Arrange the strips on your work surface. Place one large whole lettuce leaf on each cucumber strip. Scatter the baby tomatoes, feta and black olives on the the lettuce leaf. Lay the spring onions at right angles to the cucumber. Reserve 2 or 3 spring onions, so you can use the green leaves as ‘ties’.

Start rolling the salad bundle using the cucumber strip as the centre anchor. Secure with a toothpick. Tie the bundle with a strip of spring onion – it looks pretty, but is not essential.

Cover with cling film until serving time. Pour a generous amount of Vinaigrette over the wraps before serving.

Variation:

Add steamed fine green beans, omit feta and add one anchovy fillet to each salad wrap, or add hardboiled egg wedges, cubed sweetmilk cheese, etc.

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