Greek salad in a bowl alongside kebabs and tzatziki

Greek salad

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(88 ratings)

Prep: 15 mins no cook


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


  • kcal270
  • fat24g
  • saturates6g
  • carbs8g
  • sugars7g
  • fibre3g
  • protein9g
  • salt2.64g
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  • 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



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

  • 1 tsp dried oregano



    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…


  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.

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Comments, questions and tips

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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.
19th Aug, 2009
you said it jayprime, this salad reminds me of the wonderful holidays I've spent on the greek islands, fantastic
19th Aug, 2009
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.
19th Aug, 2009
butter bean tomato
17th Aug, 2009
Absolutely delicious - a simple and tasty reminder of summer holidays. I squeeze lemon juice over before mixing to add an extra sharpness and generally don't bother deseeding the cu. Really good and a family favourite!
13th Aug, 2009
ok but nothing special


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