Greek Salad

Preparation info
  • Serves


    as lunch meats
    • Difficulty


Appears in
What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

  • About

This never gets the press it deserves - which is not surprising when it is often found in a sandwich shop, withered, splashed with balsamic vinegar and sitting sadly next to Mexican tuna mix. Any proud Greek would hurl this plate of nonsense to the tiles. Eat the following and think again.


  • 3 tablespoons good black olives
  • 90 g feta cheese
  • 2 teaspoo


When choosing the olives, try to get the loose, wrinkly little ones that resemble shrunken heads instead of the smooth, bland types you tend to get in jars. If you have a cherry stoner, well done - use it on the olives.

If not, squeeze each olive between thumb and fingers and fiddle out the stone. Put the fruits in a salad bowl.

Try to find a feta with a faint softness, as they