If you are yearning for a holiday in the Mediterranean then what you need is my best Greek Salad Recipe!
With just a few simple ingredients and a tangy lemon dressing this salad can be ready in 10 minutes - perfect for a light lunch at any time or as a side dish.
What are the ingredients?
A traditional Greek salad has cucumber, green peppers, red onion, tomatoes, black olives and feta cheese.
The great thing about the feta cheese is that is has a long shelf life so I tend to always keep a couple of packs in the fridge. It actually goes well crumbled over any salad, so you don't need to save it for a Greek one.
It's great to have fresh black olives on hand but I always keep a jar in my fridge as they are a great low calorie snack. The jars are much cheaper so perfect than having a tin or olives from the deli.
This recipe also uses raw red onions which you may think would be too strong a taste. Red onions are naturally sweeter but if you prefer use just half an onion or some red salad onions instead.
Normally the dish has large whole tomatoes cut into wedges. To reduce the amount of liquid that tomatoes produce when cut and to make it easier to get this salad on the table I am using baby plum tomatoes. Feel free to use what you have!
How to make the salad
Start by peeling , halving and finely slicing the onion.
Cut the cucumber into 1 cm dice.
Quarter and core the green pepper and slice, cut the tomatoes into halves and drain the olives. Put all of the vegetables into a large bowl.
Take the feta out of the packet and dry it off with some paper towel or it will dilute the dressing. You can cut it into neat cubes but I prefer to crumble it up.
Mix together the zest and juice of a lemon with olive oil, salt and pepper. I use an empty jam jar and give it a good shake.
Toss the salad with the feta and the dressing just before serving.
While the ingredients listed are in a traditional and best Greek salad recipe, sometimes I use red or yellow pepper as I find them sweeter.
Try green olives or kalamata olives for a change.
A Greek dish I love is lamb kleftiko, a slow roast lamb leg with lemon, mint and oregano. Another favourite is lamb with pomegranate molasses.
This salad is also delicious with Tuscan roast pork and my easy spatchcock chicken.
These are all very easy dishes which are full of Mediterranean flavours which wouldn't be complete without a dollop of some delicious Greek tzatziki. This garlicky, minty, creamy cucumber sauce is great as a dip, with bread, on jacket potatoes or with meat.
Feta cheese is normally made with sheeps or goats milk and stored in brine. It is creamy and salty, served in salads or with an appetiser of olives.
Best Greek Salad Recipe
- 160 g cucumber
- 1 green pepper bell pepper
- 1 red onion
- 160 g plum tomatoes
- 90 g black olives drained
- 200 g feta cheese drained
For the dressing
- 1 lemon zest and juice
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- Cut the onion in half and finely slice.
- Quarter the pepper and slice.
- cut tomatoes in half and cut the cucumber into 1 cm dice.
- Mix all the dressing ingredients together.
- Mix all of the salad ingredients together in a large bowl.
- Crumble over the feta and dressing and mix gently together.
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove