Greek Salad

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Greek Salad is an absolute classic. Sweet tomatoes, juicy cucumber, creamy black olives, salty feta cheese, a little kick from crispy red onion enhanced with aromatic fresh dill and an oregano red wine vinaigrette or a tart kick of lemon juice and olive oil.

Quick, easy and evocative of summer days, hot sands and blue sea water. A flavourful and brightly coloured salad to cheer up any British summer day! Ideal at a barbecue, this salad can be served as a side or it can also be the star of the show. As a side it complements grilled meats and fish and, side or star, works with warm fresh pitta bread, rice or potatoes.

I have been making Greek Salad for years, but I have never weighed any of the ingredients. I have just made it ‘by eye’ and how much I have of the different ingredients in my fridge. I tend to go for what looks like equal amounts of tomatoes and cucumber, and then add the rest of the ingredients. Apart, that is, from feta cheese. Feta is a key ingredient to the salad and when served as a side, I tend to use less feta cut into smaller cubes, but when served as a more integral part of a meal, I would add more feta in larger cubes.

How to make Greek Salad

Like many of my recipes, the best way to make it, is to your own requirements and tastes. Use this as a guide and decide for yourself!

• tomatoes
• cucumber
• red onion
• feta cheese
• black Kalamata olives
• dill or basil (optional)
• Greek Salad Dressing or lemon juice and a drizzle of olive oil

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Try Greek Salad with Souvlaki Chicken or Chicken Gyros, tzatziki and pitta bread or eat it, as we often do, with Middle Eastern food such as tabbouli, flat breads and kebabs. Or just tuck into a bowl as is. Which ever way you chose, this is truly one of the best salads you will ever eat.

Made this recipe?

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