3 tablespoons extra virgin Olive Oil
2 tablespoons lemon juice
1 clove garlic, finely minced
2 teaspoons ground oregano
1 teaspoon ground thyme
2 tablespoons crumbled feta cheese
Pinch of salt
Black pepper to taste
Whisk all ingredients together until well emulsified. Pour over salad and serve immediately.
I love this on cucumber, red onion, drained rinsed chick peas, tomato and olives. I’ve been known to add left over cooked couscous to the above and keep it ready to go in the fridge for quick meals on passages.
There should be a lovely photo of a delicious looking salad here. There will be. Eventually.