Greek Salad with Smoked Salmon
½ C plain Greek-style yoghurt (unsweetened)
1 T lemon juice
1 t lemon zest, finely grated
2 t finely chopped fresh oregano leaves, plus extra leaves to serve
1 garlic clove, crushed
2 baby cos lettuce, quartered, washed
200g cherry tomatoes, halved
1 Lebanese cucumber, thinly sliced
1 red onion, thinly sliced into rings
1 small yellow capsicum, cut into 2cm pieces
½ C pitted kalamata olives
100g feta cheese, crumbled
300g hot-smoked salmon, flaked.
Pita bread rounds, torn, to serve
- Combine yoghurt, juice, chopped oregano, and garlic in a small bowl. Season with salt and pepper.
- Arrange lettuce, tomato, cucumber, onion, capsicum, olives, feta, and salmon in serving bowls.
- Drizzle with yoghurt dressing. Sprinkle with extra oregano leaves. Serve with bread.
Recipe adapted from taste.com.au
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