A typical Greek favourite, you might have enjoyed Greek Salad on holiday in Greece or Cyprus. Luckily, it’s incredibly easy to recreate at home. Enjoy!
This salad is ideal for those on a low carb, keto or Mediterranean diet. This is my Dad’s recipe.
This is the traditional version but you can add gherkins, pickled red pepper, anchovies and whatever you fancy (just don’t tell my Dad)!
Adding the oregano to the feta cheese adds an earthy aroma that takes me back to sunny holidays visiting my family in Cyprus.
My kids love this salad too. They’re not fans of red onion rings but the youngest likes his with red and yellow peppers and my eldest adds sweetcorn (not exactly traditional but if he eats more veggies, I’m happy) so I amend this recipe to fit their tastes.
6 black Kalamata olives
3 medium tomatoes, cut into wedges
1 cucumber peeled, diced into cubes
1 small red onion, sliced into rings
100ml/3fl oz extra virgin olive oil
1 tsp dried oregano
50ml/3 tbsp red wine vinegar
Plate the salad ingredients on a plate, scatter the olives and place the feta slice on the top in the middle. Mix the olive oil and red wine vinegar in a small bowl and drizzle over the salad. Sprinkle with oregano and serve.
Can be enjoyed as a main course for one person or a side salad for two. Yum!