Polli Talu Style Greek Salad
This is a lovely salad for a hot summer day. Instead of the customary iceberg lettuce, we use Chinese cabbage, which is a lot more flavorful and much more nutritious.
1 small Chinese cabbage, cut into bite-size pieces
4 tomatoes, cut lengthwise into wedges, then cut crosswise into halves
1 long cucumber, peeled and cubed
2 smal red onions, quartered lengthwise, then sliced into very thin crescents
½ cup (120 ml) pitted kalamata olives
1 scallion, chopped
3 tablespoons olive oil
1 tablespoon dried thyme
pepper to taste
9 ounces (250 g) feta cheese, cubed
Combine the vegetables in a bowl.
Add the olives, oil, thyme and pepper to taste. Mix well.
Just prior to serving, add the feta and toss gently.
Serve the salad with oven-roasted small new potatoes