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A taste of sun-drenched Greece on your table with this authentic Greek Salad. Easy to
prepare, ever so tasty and ever so colourful. We show
you how to make this salad, step by step.
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KEY POINTS
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Preparation Time: |
15 mins |
Cooking Time: |
None |
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How Difficult |
Easy |
Freeze? |
No |
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Servings |
4 main
portions
8 side portions |
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Cooking Equipment
None, just a large bowl to serve the salad.
COOK'S NOTES
Greek salad is easy to make. Its delicious taste relies on two factors, the
freshest and best ingredients. Use only Greek olives, and use the best. Don't
skimp on the quality of the feta, it's central to this dish. And choose your
favourite tomatoes. If beefsteak ones suit you then use them. If you prefer the
cherry ones then use them. We prefer the cherry tomatoes in the UK.
Fresh oregano is sometimes difficult to find. If that's the case for you then
use the much easier to find fresh Basil.
Finally the sweet green peppers. In a truly authentic Greek salad they would use
pepperoncini rather then sweet green peppers (thanks, Christina from Greece). We
looked for these but were unable to find them so we substituted sweet peppers
instead. Pepperoncini are available in Greek and Turkish vegetable shops, so if
you have one near you then try them out.
INGREDIENTS
| Ingredients |
Metric |
Imperial |
USA |
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Feta (Greek cheese) |
200 grams |
8 oz |
1¼ cups |
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Small tomatoes |
8 |
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Cucumber |
1 medium |
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Red onion |
1 medium |
Green sweet pepper (see cook's
notes below) |
1 |
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Greek black olives |
24 |
Fresh oregano (see cook's note
below) |
1 handful of leaves |
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Lemon |
Juice from half a lemon |
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Olive oil |
5 tbspns |
5 tbspns |
6 tbspns |
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Salt and pepper |
To taste (feta is already salty) |
Preparation
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Slice the cucumber.
Cut the tomatoes into quarters.
Shake a small amount of salt and pepper over the sliced tomatoes and cucumber.
Slice the onions thinly and separate the individual rings.
Slice and chop the green peppers.
Finely chop the oregano.
Click the picture on the left to enlarge it. |
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Place the tomatoes, cucumber, onions and sweet green pepper in the salad bowl so that
they are evenly mixed. Add the feta and olives evenly over the salad. Scatter
the chopped oregano over the top. Drizzle the olive oil and the lemon juice over the
Greek salad. Serve immediately with lots of chunky bread. |
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If you click the above right picture to enlarge it, you will see that we have served the salad with chunks of
bread and a Greek
meze of roasted peppers.
MORE
GREEK RECIPES
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