Greek Salad Nicoise

Recipe by Sackville
READY IN: 20mins




  • Blacken the peppers over a flame or in your oven.
  • When the skin starts to blister, cool a little before wrapping in plastic or putting in a paper bag for about 10 minutes.
  • This allows the pepper to sweat and makes the skin easy to remove.
  • Peel and then slice into thin strips, removing the seeds and inner white membrane.
  • Put the peppers on a plate, season with a bit of olive oil and set aside.
  • Trim and thinly slice the fennel before putting in a bowl of chilled water until ready to use.
  • Slice the tomatoes, remove the seeds, season with a bit of salt and drain on a plate.
  • Make the dressing by crushing the feta in a bowl and then mixing with olive oil, oregano, lemon juice and sherry or vinegar.
  • Assemble on a big platter or six individual plates.
  • Drizzle the dressing over the leaves, eggs and vegetables.
  • Snip over the basil, sprinkle on some olives and serve.