POLOKWANE – Who doesn’t love a traditional greek sald? made with fresh ingredients, a salad can be a light alternative to a full meal.
What’s for Dinner says the bright, sunny flavours of the Mediterranean make this beautiful salad a show-stopper on hot summer nights.
Ingredients
Method
Heat the oven to 180°C.
Cut the onions in half lengthways and roast them in the oven until just soft. Allow to cool, then push out the middle pieces to create 12 ‘petals’.
For the basil purée, blend 470g of basil leaves and 180ml of Knorr Greek Vinaigrette Salad Dressing in a blender on high speed until smooth. Season with salt and pepper.
In a bowl, combine the tomatoes, olives, cucumber, the remaining basil leaves and 15ml of Knorr Greek Vinaigrette Salad Dressing.
Brush four plates with the basil purée. Arrange the salad over the basil purée, sprinkle the crumbled feta on top, and balance the onion petals on top of the salad.
Carefully fill each onion petal with a teaspoon of Knorr Greek Vinaigrette Salad Dressing and serve immediately.
Raeesa Sempe is a Caxton Award-winning Digital Editor with nine years’ experience in the industry. She holds a Bachelor’s Degree in Media Studies from the University of the Witwatersrand and started her journey as a community journalist for the Polokwane Review in 2015. She then became the online journalist for the Review in 2016 where she excelled in solidifying the Review’s digital footprint through Facebook lives, content creation and marketing campaigns. Raeesa then moved on to become the News Editor of the Bonus Review in 2019 and scooped up the Editorial Employee of the Year award in the same year. She is the current Digital Editor of the Polokwane Review-Observer, a position she takes pride in. Raeesa is married with one child and enjoys spending time with friends, listening to music and baking – when she has the time. “I still believe that if your aim is to change the world, journalism is a more immediate short-term weapon." – Tom Stoppard
