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Greek salad in a bowl alongside kebabs and tzatziki

Greek salad

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A star rating of 4.8 out of 5.123 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • 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

  • Vegetarian
Nutrition:
NutrientUnit
kcal270
fat24g
saturates6g
carbs8g
sugars7g
fibre3g
protein9g
salt2.64g
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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

Method

  • STEP 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.

  • STEP 2

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

Goes well with

Recipe from Good Food magazine, September 2009

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Overall rating

A star rating of 4.8 out of 5.123 ratings
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