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Greek Salad

15 Minutes

2 Servings


Greek Salad


Place Greek Salad Dressing ingredients in a jar and shake until well combined. Set aside for 20 minutes to let the flavours infuse.

Tomatoes: Cut each tomato into 6 wedges, then cut each wedge into 3 or 4 pieces. If the tomato is watery, scoop out the watery seeds inside with a teaspoon.

Cucumbers: Slice the cucumber into 1/2cm / 1/5" thick slices. Or if they are thick cucumbers, slice the cucumber in half vertically, then slice.

Onion: Peel and finely slice the red onion. I keep it in rings - you could cut it in half then slice. (Note 2)

Feta: Cut into 1cm / 2/5" cubes.

Place the tomato, cucumber, onion, feta and olives in a bowl, sprinkle with oregano then pour over dressing. Toss to combine. Serve immediately!



3 tomatoes (size of a tennis ball)

4 Lebanese / Persian cucumbers (about 8"/20cm long)

1/2 small red onion (size of a tennis ball)

1 small green capsicum / bell pepper (OPTIONAL)

8 oz / 250 g feta block

5.5 oz / 125g black kalamata olives (Note 2)

1 tsp dried oregano


1 garlic clove , minced (about 1/2 tsp minced garlic)

1 tsp dried oregano

1/4 tsp salt (or 1/2 tsp Kosher salt)

Freshly ground black pepper

3 tbsp red wine vinegar

6 tbsp extra virgin olive oil (preferably Greek!)

6 tbsp honey

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