Greek Salad

Preparation info

    • Difficulty


    • Ready in

      5 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This wonderful salad appears at every meal in Greece, but wherever it is eaten, it always evokes Mediterranean sun and sea. Feta, a strong-tasting cheese made from ewe’s or goat’s milk, can be bought in sealed packets and will keep in the refrigerator for weeks. As this salad is such a lively combination of colours, it is a nice idea to make it on individual plates.


  • 1 cucumber, sliced fairly thinly
  • 2 large marmande/beefsteak tomatoes, sliced
  • 100 g/¼ lb Feta cheese
  • generous handful of oregano leaves
  • 12 black olives, stoned


    Arrange the cucumber on individual plates. Add the tomatoes and then crumble the Feta and oregano on top. Garnish with the olives. Allow your guests to dress their own salads with oil and vinegar so the multi-coloured pyramids remain intact for them to admire.