Greek salad

Name: Greek salad
Prep time: 10 min
Total time: 10 min
Yield: 4
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; 200 g feta; Pinch dried oregano; Glug extra virgin olive oil; Dash red wine vinegar (optional)

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

4 out of 5 stars(1) Rate this recipe

Vegetarian

Serves4
CourseLunch
Prepare10 mins
Cook-
Total time10 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

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

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.