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Greek lamb salad

Greek lamb salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Meaty lamb steaks turn this classic Greek side into a satisfying lunch or dinner, with crunchy cucumber, juicy tomatoes and crumbled feta

  • Gluten-free
Nutrition: per serving
low inkcal306


  • ½ tsp dried oregano
  • 1 tbsp olive oil
  • juice ½ lemon
  • 4 x 140g lean lamb steaks
  • 3 large ripe tomatoes , cut into chunky pieces
  • ½ cucumber , cut into roughly 2cm chunks
  • 50g pitted black olives , preferably Kalamata, in brine (not oil), drained
  • 75g feta , crumbled
  • small handful mint leaves


  • STEP 1

    Mix the oregano, olive oil, lemon juice and 1/2 tsp flaky sea salt in a large bowl and season well with ground black pepper. Put a spoonful of the dressing in a second bowl, add the lamb steaks and turn to coat. Marinate for 5 mins.

  • STEP 2

    Heat a griddle pan over a medium-high heat, or set the grill to its hottest setting. Discard the marinade and cook the lamb on the griddle or grill for 4-5 mins each side or until done to your liking. Transfer to a plate and cover loosely with foil. Leave to rest for 3-5 mins, then slice thickly.

  • STEP 3

    While the lamb is resting, add the tomatoes, cucumber and olives to the dressing in the large bowl and toss lightly. Divide between 4 plates and top with small chunks of feta. Place the sliced lamb on top, scatter with the mint leaves and serve.

Recipe from Good Food magazine, June 2015

Goes well with


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