Greek Salad

Greek Salad is an absolute classic. Sweet tomatoes, juicy cucumber, creamy black olives, salty feta cheese, a little kick from crispy red onion enhanced with aromatic fresh dill and an oregano red wine vinaigrette or a tart kick of lemon juice and olive oil.

Course Dinner, Lunch, Snack, Supper

Cuisine Greek

Keyword black olives, cucumber, dill, feta cheese, red onion, Tomato

Prep Time 5 minutes

Servings 4

Ingredients

200g tomatoes, chopped
200g cucumber, chopped
75g thinly sliced red onion
100g black Kalamata olives
100g - 150g feta cheese, chopped
Few sprigs of dill or basil (optional)
3 tablespoons Greek Salad Dressing OR juice of ½ lemon and a good drizzle of olive oil
freshly ground black pepper to taste

Instructions

Chop the tomatoes, cucumber and feta cheese and slice the red onion.
Mix the tomatoes, cucmber, red onion and olives. Transfer to a bowl and layer with the chopped feta cheeese. Add freshly ground black pepper to taste. (Try not to mix too much when you add the cheese, or it may break up and make the other ingredients look a bit cloudy.)
Add the dill and drizzle over the Greek Dressing or the lemon juice and oilve oil.

Recipe Notes

Equipment

kitchen scales and measuring spoons
chopping board and knife
serving bowl

Greek Salad Dressing:

8g of garlic, peeled and crushed (roughly 2 medium cloves)
2 teaspoons chopped fresh oregano
4 tablespoons extra virgin olive oil – ideally Greek
2 tablespoons red wine vinegar
¼ teaspoon caster sugar
¼ teaspoon fine salt
⅛ teaspoon freshly ground black pepper

Instructions:

Peel and crush the garlic and strip the leaves from the oregano stalk and finely chop.
Either put all the ingredients in a jam-jar with a secure lid, screw the lid tightly and shake the jar well, or put all the ingredients in a small jug and mix thoroughly with a spoon
Taste and adjust seasoning if necessary.