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Nutrition: per serving

  • kcal211
  • fat17g
  • saturates5g
  • carbs8g
  • sugars7g
  • fibre3g
  • protein5g
  • salt0.98g
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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.

Recipe from Good Food magazine, September 2009

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Comments, questions and tips (75)

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Overall rating

A star rating of 4.8 out of 5.182 ratings

sarahs46

It took me back to Kefalonia it was so good

GorroRamsay

I dont wannaaaaa goooooooooo but I mu ustttttttt

Liz French

tip

Add a bit of mint sauce to the dressing. Delicious

bbilllogan33817

So simple to make and amazing flavour. I squeeze a little lemon over it sometimes, gives a lovely fresh zing. Thanks for this recipe. Firmly in bookmarks

g12jdc

This simple recipe is fantastic - had it as a main sitting outside on a summers evening with a hazy IPA for me and a chilled rose for my better half. Couple of ciabatta rolls for mopping as recommended and some extra virgin olive oil just in case. Thx GF

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