Greek salad is infused with the taste of summer and sunshine. Zesty, zingy and full of fresh oregano this is fast becoming a staple for lunch. It also takes about 2 minutes to make and is really good for you. We're lucky enough to have bushels of oregano growing in the garden and before long the tomatoes will be ready to add to the homegrown deliciousness. Use whatever type of flatbread you love, if you're not carbohydrate conscious the thick doughy ones are a treat, if you're watching your calories a thin multigrain cracker will keep you trim and fill you up!
Greek Salad Flatbread.
1 head of romaine lettuce,
4 tomatoes diced
4 -6 black olives, pitted and chopped
¼ red onion, finely chopped
6 oz feta cheese, diced
1 cucumber, seeded and diced
For the dressing;
1 tablespoon Dijon mustard
Sea salt and freshly ground black pepper
3 tablespoons of red wine vinegar
6 tablespoons of olive oil
Flatbreads of your choice
Mix all the salad ingredients together. To make the dressing place the mustard, red wine vinegar, salt and pepper together in a bowl and mix. Whisk in the olive oil, one tablespoon at a time until the dressing is emulsified.
Pour the dressing over the salad and toss. Pile the salad onto of the flatbreads and enjoy.