Market Salad
A fresh and crunchy market salad made with chopped vegetables, garlic pita croutons, feta, and a simple lemon dressing. Light, satisfying, and perfect for lunch or dinner.
Ingredients
- 2 Persian cucumbers
- 1 bell pepper
- 2 handfuls cherry tomatoes
- 5 small radishes
- 2 green onions
- 7-10 Kalamata olives
- Handful sunflower shoots
Dressing
- Zest of ½ lemon
- Juice of ½ lemon
- 2 tbsp olive oil
- Flaky salt, to taste
Pita Croutons
- 1 pita bread
- 1 clove of garlic
- 2 tbsp olive oil
- Salt, to taste
Toppings
- 2-4 eggs (jammy or hard-boiled)
- Feta cheese
Instructions
- Preheat oven to 180°C.
- Prepare pita croutons: tear pita, mix with grated garlic, olive oil, and salt. Bake 10–15 minutes until crisp.
- Chop cucumbers, pepper, cherry tomatoes and radishes into chunky pieces and add to a bowl. Finely chop the green onions, half the olives and leave the sunflower shoots whole, add to the bowl.
- Add lemon zest, juice, olive oil, and salt.
- Toss gently and taste.
- Top with croutons, eggs, and feta before serving.
Notes
- Keep the vegetables chunky for better texture
- Adjust lemon based on how juicy it is
- Add croutons last to keep them crisp