Greek Salad

Greek Salad


1 person made this

This popular salad has many variations. It can also include rice-stuffed vine leaves and anchovies. Traditionally, it does not include lettuce.

Lynn Lewis

Serves: 4 

  • 3 medium tomatoes
  • 3 small Lebanese cucumbers
  • 2 large red onions
  • 2 medium green capsicums
  • 2⁄3 cup black olives
  • 100g pickled mild or hot chilies
  • 4 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • salt and freshly ground black pepper
  • 300g feta cheese
  • 1 teaspoon dried oregano or 2 teaspoons fresh oregano leaves

Preparation:20min  ›  Ready in:20min 

  1. Cut tomatoes into wedges. Cut cucumbers into thick slices. Slice onions, not too thinly. Cut capsicums into strips.
  2. Place all the vegetables in a bowl. Top with olives and pickled chilies. To make vinaigrette, whisk 3 tablespoons oil and all the vinegar until combined; add salt and pepper to taste. Drizzle over salad.
  3. Cut feta into thick cubes or crumble coarsely; add to salad. Sprinkle oregano on top and drizzle with remaining 1 tablespoon oil.

cook's tip

In Mediterranean cooking, oregano and marjoram are interchangeable. They have a warm, slightly sharp taste with an underlying spiciness. Oregano often has a lemony taste.

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