Greek Salad

Name: Greek Salad
Yield: Serves 4
Cuisine: Greek
Ingredients: 5–6 sprigs of fresh marjoram or oregano, leaves picked and chopped; 30 ml red wine vinegar; 75 ml extra virgin olive oil; sea salt and freshly ground black pepper; 200 g good-quality Greek feta, cut into large cubes; 800 g very ripe plum tomatoes on the vine; 1 cucumber; 2 red peppers; 200 g pitted Kalamata olives; 1 red onion, sliced very thinly; juice of ² lemon (25 ml); ¼ tsp sea salt; 1 clove garlic, finely grated

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasonal Salads

By Fi Buchanan

Published 2023

About

In Greece, it’s traditional to serve the feta in one big piece with the dressed tomato salad around it. If you want to serve it like that, dress the feta with a decent splash of olive oil and a scattering of lemon zest and chopped marjoram. Whatever way you serve it, warm bread to soak up the juices and dressing is essential.

Ingredients

1 red onion, sliced very thinly
juice of ² lemon (25 ml)
800

Europe
Greece
Vegetarian
Gluten-free
Mediterranean
July

Method

Put the sliced red onion in a small bowl with the lemon juice and set aside while you prepare everything else.

Halve the tomatoes, then cut the halves into chunky quarters and season with a pinch of salt.

Peel the cucumber, halve it lengthways then cut it into pieces roughly the same size as the tomatoes. Deseed the peppers and cut them into similar-sized chunks.

Gently