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1. Place all of the ingredients in a large bowl, lightly season, then serve with crusty bread to mop up all of those beautiful juices.

270 kcalories, protein 9g, carbohydrate 8g, fat 24 g, saturated fat 6g, fibre 3g, salt 2.64 g

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• Rachel

  13 August 2009

  Rachel rated and commented on this recipe

  

  ok but nothing special

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• Ray

  17 August 2009

  Ray rated and commented on this recipe

  

  Absolutely delicious - a simple and tasty reminder of summer holidays. I squeeze lemon juice over before mixing to add an extra sharpness and generally don't bother deseeding the cu. Really good and a family favourite!

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• adrienne Chalmers

  19 August 2009

  adrienne Chalmers commented on this recipe

  butter bean tomato

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• jayprime

  19 August 2009

  jayprime rated and commented on this recipe

  

  At last! A recipe for a "Greek salad" that actually reflects a "Greek salad" as provided in Greece! Some 'other' foody sites incorrectly add things like New Potatoes, or Chick Peas! My only quibble is that, personally, I'd add more Olive Oil! I'd also not bother to de-seed the cucumber. When you've eaten the salad, dip chunks of fresh bread (chunks, not sliced!) into the mix of tomato juice and Olive Oil - wonderful.

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• yummie

  19 August 2009

  yummie commented on this recipe

  you said it jayprime, this salad reminds me of the wonderful holidays I've spent on the greek islands, fantastic

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• flash

  30 August 2009

  flash rated this recipe

  

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• Mama Roo

  10 September 2009

  Mama Roo commented on this recipe

  I made this the other night for some friends and it was a really fresh way to start the meal. It was so easy to prepare and really flavoursome. The only thing i did differantly was to chop the tomatos a few hours in advance and let them marinade in olive oil, basil and oregano, just to really accentuate the flavours of the herbs.

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• MissWah

  16 October 2009

  MissWah commented on this recipe

  Reminds me of BBQ at my mums, could never find a recipe that evencame close but this does it everytime! I always add a bit more feta. Also agree with Ray in not deseeding the cucumber.

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Ingredients

• 4 large vine tomatoes , cut into irregular wedges
• 1 cucumber , peeled, deseeded, then roughly chopped
• ½ a red onion , thinly sliced
• 16 Kalamata olives
• 1 tsp dried oregano
• 85g feta cheese , cut into chunks (barrel matured feta is the best)
• 4 tbsp Greek extra virgin olive oil

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Difficulty and servings

Serves 4 as a side - easily doubled for main course

Preparation and cooking times

Prep 15 mins

Vegetarian

Ingredients

• 4 large vine tomatoes , cut into irregular wedges
• 1 cucumber , peeled, deseeded, then roughly chopped
• ½ a red onion , thinly sliced
• 16 Kalamata olives
• 1 tsp dried oregano
• 85g feta cheese , cut into chunks (barrel matured feta is the best)
• 4 tbsp Greek extra virgin olive oil

270 kcalories, protein 9g, carbohydrate 8g, fat 24 g, saturated fat 6g, fibre 3g, salt 2.64 g

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