Greek salad in a bowl alongside kebabs and tzatziki

Greek salad

  • 1
  • 2
  • 3
  • 4
  • 5
(57 ratings)

Prep: 15 mins no cook

Easy

Serves 4 as a side - easily doubled for main course

Make a fresh and colourful Greek salad in no time. It's great with grilled meats at a barbecue, or on its own as a veggie main

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal270
  • fat24g
  • saturates6g
  • carbs8g
  • sugars7g
  • fibre3g
  • protein9g
  • salt2.64g
Save to My Good Food
Please sign in or register to save recipes.

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
    Bowl of olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 1 tsp dried oregano
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 85g feta cheese, cut into chunks (barrel matured feta is the best)
  • 4 tbsp Greek extra virgin olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  1. Place 4 large vine tomatoes, cut into wedges, 1 peeled, deseeded and chopped cucumber, ½ a thinly sliced red onion, 16 Kalamata olives, 1 tsp dried oregano, 85g feta cheese chunks and 4 tbsp Greek extra virgin olive oil in a large bowl.

  2. Lightly season, then serve with crusty bread to mop up all of the juices.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Annie M
3rd Aug, 2010
5.05
Delicious!
kitty91
6th Jul, 2010
It was very nice, made a difference from the usual chicken nuggets and chips or bargan bucket from KFC with the 6 kids! Took a bit long to make though so doubt I'll make it again sadly! Was a treat for me.
gilbertcj
5th Jul, 2010
5.05
This really is an excellent salad. But like all dishes this simple it's the ingredients that matter. Don't skimp on the feta, tomatoes or olive oil. I also de-seed the tomatoes for a less watery salad which I think improves it greatly. If you find the onion too sharp leave it chopped in a little lemon juice for a while, the lemon juice will also add another dimension to the flavour.
susandjohnson's picture
susandjohnson
7th Jun, 2010
5.05
I've made this salad a few times now and it's quick and tasty and makes a change from leafy salads. I use the hard skinned Mediterranean type cucumbers for this as they are a bit firmer and have more of a 'bite' to them but deseed them as the seeds are firmer too!
ClaireC by the Sea's picture
ClaireC by the Sea
1st Jun, 2010
I made this to go alongside the lemon and dill lamb souvlaki...I love greek salads and as long as you use quality tomatoes, it will taste fantastic. Kalamata olives are also well worth the extra you pay, they taste far superior to any others I've had. I also added lemon juice ...gives an extra kick of taste.
misswah
16th Oct, 2009
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.
mamaroo
10th Sep, 2009
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.
holmfirth
19th Aug, 2009
you said it jayprime, this salad reminds me of the wonderful holidays I've spent on the greek islands, fantastic
jayprime
19th Aug, 2009
5.05
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.
siegaloca
19th Aug, 2009
butter bean tomato

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?