Greek salad
- Barney Desmazery
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Serves 4 as a side - easily doubled for main course
Easy
Prep: 15 mins
no cook
A star rating of 4.8 out of 5.207 ratingsRate
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Make a fresh and colourful Greek salad in no time. It's great with grilled meats at a barbecue, or on its own as a veggie main
Egg-free
Gluten-free
Low sugar
Nut-free
Vegetarian
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Lamb, lemon & dill souvlaki
A star rating of 4.9 out of 5.26 ratings
Barney's tips for the perfect Greek salad:
- I like to use the ripest tomatoes I can find, as they're the star of the salad. If your tomatoes are a little under-ripe, leave them at room temperature for a day or two before using them for the best flavour.
- For a more substantial meal, I'll often add a handful of cooked chickpeas or serve the salad alongside grilled chicken, lamb or fish. It also makes a great addition to a summer barbecue spread.
- If you’re making this ahead for a picnic or lunchbox, I recommend keeping the dressing separate until just before serving. This helps keep the vegetables crisp and prevents the salad from becoming soggy.
- If you can’t find authentic Greek feta, a good-quality sheep’s milk feta-style cheese works well. Just avoid pre-crumbled feta, as it tends to be drier and less creamy.
Ingredients
Nutrition
Units:
MetricUS
-
4 large vine tomatoes
cut into irregular wedges
-
1 cucumber
peeled, deseeded, then roughly chopped
-
½ a red onion
thinly sliced
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16 Kalamata olives
-
1 tsp dried oregano
-
85g feta cheese
cut into chunks (barrel matured feta is the best)
-
4 tbsp Greek extra virgin olive oil
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Nutrition: per serving
- kcal211
- fat17g
- saturates5g
- carbs8g
- sugars7g
- fibre3g
- protein5g
- salt0.98g
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Method
-
step 1
Place 4 large vine tomatoes, cut into wedges, 1 peeled, deseeded and chopped cucumber, ½ a thinly sliced red onion, 16 Kalamata olives, 1 tsp dried oregano, 85g feta cheese chunks and 4 tbsp Greek extra virgin olive oil in a large bowl.
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step 2
Lightly season, then serve with crusty bread to mop up all of the juices.
Barney Desmazery
As Good Food's longest-serving team member, Barney has written and tested thousands of recipes, worked with many of Britain's top chefs and created videos, live events and masterclasses. After gaining a chef's dipolma and working in restaurants across London, France and Australia, he joined Good Food, where he specialises in sourdough baking, foraging, seasonal ingredients and open-fire cooking. Discover more of Barney's recipes
Recipe from Good Food magazine, September 2009
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A star rating of 4.8 out of 5.207 ratings
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