Simple Greek salad

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• polo123

  29 January 2008

  polo123 rated this recipe

  

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• Rosie

  03 April 2008

  Rosie commented on this recipe

  just added some rocket and london lettuce to the salad which then became a substantial meal. I adore Greek Salad anyway so I am probably biased. Some crusty bread served with the salad makes it filling and satisfying. enjoy!love Steph Fawkes

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• tdhirh

  29 April 2008

  tdhirh rated and commented on this recipe

  

  simple and goes with anything

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• Brotyboy

  05 July 2008

  Brotyboy commented on this recipe

  I've never had onion in a Greek salad when I've had one in Greece. Why do we Brits think that all salads should contain onion?

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• Tilly

  06 July 2008

  Tilly rated and commented on this recipe

  

  06/07/08 Made this last night for a starter, just hubby and I, halved the recipe, blooming lovely!! toasted ciabatta bread as a base, will definitely do this one again, very easy.

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• Karie

  07 July 2008

  Karie commented on this recipe

  In response to Brotyboy, all Greek salads I ordered on a tour of Greece had onion, feta & tomato, whilst other ingredients varied.

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• Kez

  24 July 2008

  Kez commented on this recipe

  Just back from Thassos and had Greek Salad nearly every day. Yes - they all had onion (and cucumber). Try it with a dollop of hoummus to dip the pitta bread in - yum!

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• Penny

  06 September 2008

  Penny rated and commented on this recipe

  

  lovely simple salad full of flavour

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• Lizzy R

  10 September 2008

  Lizzy R commented on this recipe

  My husband is Greek and he always laughs when he see any "greek" receipes.. greek salad being a good example. It seems adding feta gives a licence to call it greek salad!! Having said that the receipe above sounds good. For the record my mother-in-law makes it with tomato, cucumber, onion, green pepper, feta, olive oil and oregano but I guess each area has its own variation.

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• anniokm

  14 November 2008

  anniokm commented on this recipe

  I agree with Lizzy R! I'm Greek and that's the way we make the salad! a good tip also is to slice the onion and leave it for 5-10 minutes into a full tablespoon of red wine vinegar! ads flavour to your salad... if you like vinegar!

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• debrajayne

  02 July 2009

  debrajayne rated and commented on this recipe

  

  Very good - had it on a bed or rocket and accompanied with a fillet steak. The dressing is so simple yet delicious.

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• Stoogy

  14 August 2009

  Stoogy rated and commented on this recipe

  

  Excellent - tastes like holidays !

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• FeeFee

  01 May 2010

  FeeFee rated and commented on this recipe

  

  Awesome salad, chopped the herbs as think this releases more flavour and added a peeled chopped cucumber. The flavours in this salad are wonderful.

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• Vickie Embley

  30 January 2011

  Vickie Embley rated and commented on this recipe

  

  Gorgeous, gorgeous recipe if you love simple, fresh and fragrant food. I love it and so quick and simple.

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• Simon Howes

  03 May 2011

  Simon Howes commented on this recipe

  This isn't a Greek Salad - My Greek mother-in-law would kill you. Where's the cucumber and green pepper??? No mint; just oregano - if anything

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• Caroline Niblock

  14 December 2012

  Caroline Niblock rated and commented on this recipe

  

  I served this salad at a dinner party to accompany vegetarian moussaka. It both looked and tasted fantastic. I enjoyed the little that was left with my lunch the next day. I will definitely make it again.

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Ingredients

• 450ml best quality tomatoes you can find, cored and cut into chunks
• 1 red onion , cut into chunks
• 6 tbsp olive oil
• 1 lemon , juice only
• handful each of flatleaf parsley and mint leaves, kept whole
• 200g good quality Greek feta cheese , broken into large chunks
• 20 black olives , preferably kalamata
• pitta bread , to serve, optional

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Vegetarian

Ingredients

• 450ml best quality tomatoes you can find, cored and cut into chunks
• 1 red onion , cut into chunks
• 6 tbsp olive oil
• 1 lemon , juice only
• handful each of flatleaf parsley and mint leaves, kept whole
• 200g good quality Greek feta cheese , broken into large chunks
• 20 black olives , preferably kalamata
• pitta bread , to serve, optional

324 kcalories, protein 10g, carbohydrate 7g, fat 29 g, saturated fat 9g, fibre 2g, salt 2.72 g

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