Greek Salad

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This greek salad recipe originally featured in the September 2009 BBC Good Food magazine and can be found on the website.   I've been making it for a number of years now and the flavours of the oregano and Greek extra virgin olive oil really make this greek salad absolutely delicious!   As well as having it as a side with our lamb burger or as part of a meze platter with our Greek lamb meatballs (you’ll find our recipes within the links below), it's a great side dish to have with grilled meats at a barbecue.

Tips

• The original recipe says to peel the cucumber, but I don’t.
• We’ve enjoyed this greek salad recipe with salad leaves mixed through it and have also added cooked and cooled pasta, to make a delicious pasta salad.
• The recipe is easily halved if making for 2, or increased if making for more people.   The photos of the salad in the bowl is half the recipe.

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• side dishes
• lamb dishes

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Ingredients

• 4 large vine tomatoes, cut into irregular wedges
• 1 cucumber, sliced in half lengthways, deseeded and roughly chopped
• 0.5 red onion, thinly sliced
• 16 kalamata olives (or black olives)
• 1 tsp dried oregano
• 85g feta cheese, cut into cubes
• 4 tbsp Greek extra virgin olive oil
• salt and freshly ground black pepper

Instructions

1. Place the tomatoes, cucumber, red onion, olives, oregano, feta and Greek extra virgin olive oil in a large serving bowl.
2. Season lightly with salt and freshly ground black pepper - mix well to combine all of the ingredients together, then serve (see Tips).

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Greek Salad

Deborah

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Prep Time 15 mins

Cook Time 0 mins

Course Salad, Side Dish

Cuisine Greek

Servings 4 people

Ingredients

  

• 4 large vine tomatoes cut into irregular wedges
• 1 cucumber sliced in half lengthways, deseeded and roughly chopped
• 0.5 red onion thinly sliced
• 16 kalamata olives or black olives
• 1 tsp dried oregano
• 85g feta cheese cut into cubes
• 4 tbsp Greek extra virgin olive oil
• salt and freshly ground black pepper

Instructions

 

• Place the tomatoes, cucumber, red onion, olives, oregano, feta and Greek extra virgin olive oil in a large serving bowl.
• Season lightly with salt and freshly ground black pepper - mix well to combine all of the ingredients together, then serve (see Notes).

Notes

• The original recipe says to peel the cucumber, but I don’t.
• We’ve enjoyed this greek salad recipe with salad leaves mixed through it and have also added cooked and cooled pasta, to make a delicious pasta salad.
• The recipe is easily halved if making for 2, or increased if making for more people.   The photos of the salad in the bowl is half the recipe.

 

You might also like to try:

• side dishes
• lamb dishes

Keyword cucumber, dried oregano, feta cheese, Greek extra virgin olive oil, kalamata, olives, red onion, tomatoes