Here I’ve a jazzed up Greek salad, with the usual suspects; cucumber, tomatoes, onion and feta. For added tang, finely sliced lemon is added because everything tastes better with lemon.  To complete the Greek theme, serve with barbecued Torello Dorset Down lamb cutlets.  

serves 4 as a side

2 lemons (use Myer if available)

2 Lebanese cucumbers (about 12-15cm long)

250g cherry tomatoes, (heirloom varieties used in photo)

½ red onion, finely sliced

½ teaspoon sea salt

1½ tablespoons extra virgin olive oil

½ bunch mint leaves, chopped

½ bunch dill, chopped

¼ cup marinated Main Ridge Olive Co. table olives

100g Main Ridge Dairy feta, coarsely crumbled

Cut the lemons in half. Squeeze the juice from two halves and transfer to a large bowl. Finely slice the remaining halves into rounds, then cut the rounds into four wedges and set aside.

Cut the cucumbers into 3-4cm sized chunks and place in the bowl with lemon juice. Add the tomatoes, onion, salt and reserved lemon wedges and gently toss to mix. Drizzle over the olive oil and add the herbs and feta, then gently toss again to mix through. Transfer to a serving bowl. 

Recipe by Fiona Hammond, March 2021