Greek salad

Greek salad

This quick salad is packed with bright tomatoes, crisp cucumber, tangy red onion and salty olives. 

4 out of 5 stars(4) Rate this recipe
Vegetarian
  • Serves4
  • CourseLunch
  • Prepare10 mins
  • Cook-
  • Total time10 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 4 large, ripe, vine tomatoes, cut into thick wedges
  • 1 small ridge cucumber, cut into 1cm thick rounds (or ¼ English cucumber, halved lengthways and sliced)
  • 1 red onion, thinly sliced
  • 16 Kalamata olives
  • 200g feta
  • Pinch dried oregano
  • Glug extra virgin olive oil
  • Dash red wine vinegar (optional)

Method

  1. Combine the tomatoes, cucumber, red onion and olives together in a serving bowl and sprinkle with a little sea salt. Place the feta on top, sprinkle over the oregano and drizzle with olive oil and vinegar, if using. Serve immediately with crusty bread, if liked, to dunk into the juices that gather at the bottom of the bowl.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,031kJ/ 248kcals

Fat

19.6g

Saturated Fat

9.6g

Carbohydrates

7.9g

Sugars

6.9g

Fibre

2.5g

Protein

10.1g

Salt

1.6g

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