We're bringing Greece and Greek-inspired food into the house and garden. A FODMAP friendly take on a Greek salad, this version swaps out high FODMAP red onion for finely sliced red cabbage, given extra zing and sharpness thanks to fresh chives and a little vinegar.
This salad is colourful enough to be the centrepiece of any summer party but it would also be delicious served alongside some grilled meats. It keeps really well for a couple of hours in the fridge so you can make it in advance - just be sure to keep the red cabbage (and mint leaves) separate and to add just before serving, to avoid everything turning a lovely shade of pink.
½ small red cabbage
Small bunch of chives
1 tablespoon red wine vinegar
1 jar (150g drained weight) pitted kalamata olives
2 teaspoons dried oregano, plus extra to serve
3 tablespoons olive oil
2 tablespoons lemon juice
½ teaspoon Dijon mustard
200g feta, cut into large chunks
Handful of mint leaves
Crunchy bread (gluten-free if needed) to serve
Remove any stems or vines from the tomatoes and chop into irregular wedges. Do the same with the cucumbers, discarding any nobbly bits on the ends. Place both into a bowl and season well. Finely slice the cabbage, followed by the chives. Add both to another bowl along with the vinegar and toss to combine.
Tip out any liquid that’s been released from the tomatoes and cucumber and to them, add the olives and oregano.
Whisk together the olive oil, lemon juice and Dijon mustard in a small bowl and season generously. Pour the dressing over the tomato mix and add the red cabbage and feta too. Toss everything together to combine, then taste and adjust seasoning if needed.
Tip the salad out onto a platter and sprinkle over the mint leaves. Serve with toasted bread (gluten-free if needed) to mop up all of the juices.