While the horiatiki salad we call a “Greek salad” takes the accolades, this other Greek salad is vastly underrated. Incredibly easy to assemble, this should be your barbecue go-to in the coming months. Ingredients 2 heads baby cos lettuce, halved and finely shredded 1⁄2 bunch dill, finely shredded 1⁄2 cup loosely packed mint leaves, finely shredded 5 spring onions, finely sliced 150g feta cheese, crumbled 4 tbsp olive oil, plus extra to serve juice of 1 lemon salt and black pepper, to season Method Combine the ingredients and toss to combine.
Drizzle with extra olive oil and serve. Adam’s tip Store salad leaves or greens in a bowl of water in the fridge. They’ll last for ages, never go limp and you won’t need to wash them again, just spin them dry when you’re ready to use.
Adam Liaw’s feta-free Greek salad Adam Liaw’s chicken cutlets with lemon and oregano.
