Greek salad

IMG_9588 feta salad

Happy days – it’s sunny again!  Ever since a fantastic trip to Mykonos, we eat a lot of Greek salads.  It’s a brilliant lunch for all the family.  You can use a combination of any of the ingredients listed below.  Cucumber, tomato, feta and onion with an oil and vinegar dressing are a must  The rest are optional.

Lunch for 2 adults and a little one:

  • 1/2 a cucumber
  • 3 tomatoes sliced
  • 1/2 a red onion, thinly sliced and soaked in water for 10 minutes (this makes it taste much sweeter)
  • 1/2 a block of feta cheese in chunks
  • 2 tbsp caperberries or 1tbsp capers
  • 2 tbsp olives
  • Some chopped mint and parsley
  • A sprinkle of dried oregano
  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar


A Jamie Oliver recipe I read for greek salad suggests scraping the outside of the cucumber with a fork before chopping it in lengths. Then soak it and the chopped tomato in the oil and vinegar dressing for a while before serving.  This is a great trick.  Add the remainder of the ingredients, mix thoroughly and top with feta.  We serve ours with some toasted ciabatta rubbed with a little olive oil and garlic.


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