Greek salad recipe
If your holiday is a staycation this year, a crunchy, punchy Greek salad with some mezze will transport you straight to the Mediterranean shore.
To learn about the history of Greek salad, and other European salads, read Mina's full article here.
Ingredients
- 4 ripe plum tomatoes
- 0.5 cucumber
- 1 green pepper, finely sliced
- 0.5 red onion, finely sliced
- 1 large handful of Kalamata olives
- 1 block of good quality feta cheese
- 1 generous glug of best quality extra virgin olive oil
- 0.5 lemon, juice only
- 1 pinch each of sea salt and black pepper
- 1 good sprinkling of oregano
- 4 ripe plum tomatoes
- 0.5 cucumber
- 1 green pepper, finely sliced
- 0.5 red onion, finely sliced
- 1 large handful of Kalamata olives
- 1 block of good quality feta cheese
- 1 generous glug of best quality extra virgin olive oil
- 0.5 lemon, juice only
- 1 pinch each of sea salt and black pepper
- 1 good sprinkling of oregano
- 4 ripe plum tomatoes
- 0.5 cucumber
- 1 green pepper, finely sliced
- 0.5 red onion, finely sliced
- 1 large handful of Kalamata olives
- 1 block of good quality feta cheese
- 1 generous glug of best quality extra virgin olive oil
- 0.5 lemon, juice only
- 1 pinch each of sea salt and black pepper
- 1 good sprinkling of oregano
Details
- Cuisine: Greek
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 0 mins
- Serves: 2
Step-by-step
- Simply chop up all the vegetables, keeping the tomatoes and cucumber relatively chunky and the red onion and green pepper slighter.
- Throw in the Kalamata olives and the feta cheese on top, either in rough chunks or a whole block (this can look best if cut in half diagonally to form two triangles of cheese).
- Drizzle the olive oil over generously, followed by the lemon, salt, pepper and oregano.
- Toss to serve and enjoy with bread, dips and mezze like vine leaves, fish or chicken skewers.
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