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Greek Salad (Ve)

Updated: Jul 26, 2018


4 large vine tomatoes, cut into irregular wedges

1 cucumber, peeled, deseeded, then roughly chopped (the easiest method is to cut in half lengthways after peeling and scoop out the middle with a teaspoon)

½ a large red onion, thinly sliced

16 Kalamata olives 

1 tsp dried oregano  85g feta cheese, cut into chunks (omit if cooking vegan)

4 tbsp Greek extra virgin olive oil 

Note: you can use baby vine tomatoes if you prefer - adjust the quantity by 5 baby tomatoes to one large vine tomatoes.


Place the tomatoes, cucumber, red onion, olives, oregano, feta and olive oil in a large bowl.

Lightly season, then serve with crusty bread to mop up all of those beautiful juices.

Recipe inspired by Good Food magazine

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