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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Ingredients
- 4 large vine tomatoes, cut into irregular wedges
- 1 cucumber, sliced in half lengthways, deseeded and sliced
- 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 Tips).
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Greek Salad
Ingredients
- 4 large vine tomatoes cut into irregular wedges
- 1 cucumber sliced in half lengthways, deseeded and sliced
- 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.
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