'UPGRADED' Greek Salad

Is it offensive to say you've "upgraded" an absolute classic?

In this case, it's not Simon making the claim - it's from an online recipe... But enough users are in the comments RAVING about the so-called upgrade that Simon had to give it a go.

The big difference? Marinating the fetta in broken pieces (not cut cubes) in oil made from frying lemon slices. Blistering the red peppers/capsicum. And using fresh oregano (as well as traditional dried if you want to really, REALLY upgrade)!

RECIPE:

Start with 225g of feta – tear it into chunky pieces and place in a bowl. Thinly slice 1 lemon, remove the seeds, and cook the slices in 2 tablespoons of olive oil over medium-high heat until nicely charred – about 5 minutes. Add the lemon slices and oil to the feta, along with ¾ teaspoon dried oregano and a big pinch of salt. Let it sit and soak up the flavour while you prep the rest.

Now, in the same pan, cook 3 long sweet peppers in a bit more oil until they’re blistered and soft – about 5–7 minutes. Remove and let cool slightly, then slice them into bite-sized pieces.

In a large bowl, toss together:

1 medium red onion, thinly sliced

1 large cucumber, chopped

500g cherry tomatoes, halved

A big pinch of salt

And 1 tablespoon red wine vinegar

Add in the chopped blistered peppers and gently mix.

To serve, pile everything onto a platter, spoon over the marinated feta and charred lemons, and drizzle with any leftover lemony oil.

MORE IDEAS - Want to make it dinner? Add some grilled chicken or chickpeas and call

it a night.

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