Awesome Greek salad with a side of sweet potato wedges perfect for a busy weeknight. Fresh, healthy, full of flavour and ready in under 30 minutes which is just what midweek needs.
Whilst the sweet potato wedges roast in a hot oven you’ll have time to tumble together a plate of delicious salad. To put together our Greek salad you’ll just need to plate up mixed green leaves, sliced red peppers, cucumbers and red onions. Top with cubes of lovely creamy feta and plump purple kalamata olives. Whisk together a Balsamic dressing and drizzle over the top. A delicious late summer dinner.
- for the wedges
- 2 medium sweet potatoes
- drizzle of olive oil
- for the Greek salad
- Bag Italian salad leaves
- 1/2 red onion - thinly sliced
- 1 large red pepper - sliced
- 1/2 cucumber - sliced
- 100g feta cheese - cut into cubes
- handful kalamata olives
- for the salad dressing
- 1 tbs olive oil
- 1 tbs balsamic vinegar
- 1/2 tsp dried oregano
- Heat the oven to 200C. Peel and slice the sweet potatoes into wedges, toss them in a little olive oil and spread them in a single layer on a baking sheet. Bake for 20 minutes in the oven - turning once.
- To make the salad put a couple of handfuls of Italian leaves onto the plates, scatter over the onion slices, red pepper slices, cucumber slices, feta cubes and kalamata olives.
- Whisk together the simple dressing by adding the balsamic vinegar, olive oil and oregano to a small cup and briskly mixing with a teaspoon.
- Just before serving drizzle spoonfuls of dressing over the salad.
Make Greek Salad your own way
- Not keen on peppers? Add baby plum tomatoes or sun dried tomatoes instead.
- Spice things up with a sprinkle of chilli flakes on the sweet potato wedges.
- Make it without the salad leaves and serve on couscous instead.
- You might also like our Greek Chicken Salad
- Leftovers are great next day stuffed into toasted pitta breads.