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

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

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Greek Salad

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