GREEK SALAD

INGREDIENTS:
1 CUCUMBER (CUT LONGWAYS, THEN SLICED HORIZONTALLY) 
½ RED CAPSICUM / BELL PEPPER (CUT INTO CUBES)
1 CUP CHERRY TOMATOES (CUT IN HALF)
2/3 CUP FETA CHEESE (CUBES)
½ CUP BLACK OLIVES 

GARNISH WITH: FRESH DILL, PARSLEY, OR MINT

OPTIONAL:
FUSILLI PASTA
RED ONIONS (FINELY SLICED)

GREEK SALAD DRESSING
1 TBS DIJON MUSTARD 
2 TBS RED WINE VINEGAR
½ TSP SALT
1 TSP SUGAR OR HONEY
BLACK PEPPER TO TASTE
½ CUP OLIVE OIL

UTENSILS:
KNIFE, CHOPPING BOARD, SALAD BOWL, MEASURING SPOONS, JAR WITH LID. (FOR PASTA- SAUCEPAN, COLANDER)

METHOD: 
SALAD:
DECIDE IF YOUR SALAD WILL INCLUDE PASTA OR NOT. IF YES, BOIL THE PASTA IN A SAUCEPAN WITH SOME SALT AND OLIVE OIL (AROUND 10MINS, DEPENDING ON THE TYPE OF PASTA). DRAIN WATER, USING A COLANDER, WHEN THE PASTA IS ‘AL DENTE’ (SLIGHTLY UNDERCOOKED).

MEANWHILE, RINSE THE VEGETABLES, CUT THEM UP, WITH THE FETA AND PLACE IN A SALAD BOWL. 

DRESSING: 
COMBINE INGREDIENTS IN A JAR. FASTEN THE LID TIGHTLY AND SHAKE WELL.  
THE DRESSING CAN BE KEPT IN THE FRIDGE FOR SEVERAL WEEKS. 

NUTRITIONAL HACK:
1. THIS (MEDITERRANEAN) RECIPE CONTAINS BOTH WHOLE OLIVES AND OLIVE OIL. OLIVES ARE HIGH IN VITAMIN E AND ANTIOXIDANTS.
2. BROWN PASTA IS RICH IN FIBRE – GOOD FOR GUT HEALTH.