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    Greek Salad 2

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    Greek Salad 2

    This tangy salad is best made with the freshest ingredients and served at room temperature.

    • Preparation time: 15 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 4 as a main course, 6 as a starter


    • ½ cucumber
    • 1 Iceberg lettuce
    • 400g vine tomatoes, each cut into 8 wedges
    • 200g Greek Feta Cheese in Extra Virgin Olive Oil and Oregano (from the Cheese Service Counter), cut into 1.5cm cubes
    • 1 small onion, thinly sliced
    • 100g Waitrose Greek Whole Kalamata Olives
    • ½ pack fresh flat leaf parsley, chopped
    • For the dressing:
    • 6 tbsp Greek extra virgin olive oil
    • Juice of 1 small lemon
    • ½ small clove garlic, crushed
    • ½ tsp dried oregano
    • Salt and freshly ground black pepper


    1. Peel and halve the cucumber lengthways. Scoop out the seeds and thinly slice. Separate the lettuce leaves, rinse and drain, then roll up in pairs and cut into ribbons.
    2. For the dressing, pour the olive oil and the lemon juice into a large salad bowl. Add the crushed garlic and the oregano. Whisk until mixed and season to taste.
    3. Add half the tomatoes, feta, onion, olives cucumber, lettuce and chopped parsley to the bowl. Toss gently. Now add the remaining ingredients, toss again and serve immediately.

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    Cook's tips

    If you don't like raw garlic, just rub the salad bowl with the cut side of the halved clove instead of crushing and adding it to the dressing - you will get a hint of flavour rather than the full effect.

    Any remaining feta cheese keeps well covered with olive oil. Add a few sprigs of thyme or parsley, too. Cover with clingfilm and chill for up to 2 weeks


    Average user rating

    3 stars