The Best Greek Salad
4 People
223 Cals
The Best Greek Salad
4 People
223 Cals
About the recipe
This Big Greek Salad is everything a great Greek salad should be — fresh, bold, juicy and deeply satisfying. Ripe tomatoes, crisp cucumber, briny olives and creamy feta come together with oregano, red wine vinegar and good extra virgin olive oil to create a salad that’s simple, timeless and utterly delicious.Perfect as a light main on a hot summer’s day or served alongside grilled fish, chicken or lamb, this is the kind of salad that never dates. It’s naturally gluten-free, rich in antioxidants and healthy fats, and bursting with flavour from just a handful of honest ingredients. Finish with thick slices of creamy feta, plenty of black pepper and crusty sourdough to soak up those beautiful tomato juices — pure Mediterranean comfort, the Teresa Cutter way.Fresh. Generous. Uncomplicated. This is the best Greek salad you’ll ever make.
Nutrition Per Serving
223
Calories
15g
Fat
5g
Saturates
7g
Sugars
636mg
Salt
14g
Protein
13g
Carbs
3g
Fibre
Ingredients
- 1 - 2 large ripe tomatoes cut into chunks
- 250 g baby Roma or cherry tomatoes
- 1 large cucumber peeled and sliced
- 1/2 red onion thinly sliced
- 2 handfuls rocket leaves
- 1 green capsicum sliced into rings (you can also use red capsicum)
- 8 - 12 Kalamata olives pitted
- 1 tablespoon capers optional but delicious
- 200 g slice of feta cheese use good quality creamy feta
- 1/2 - 1 teaspoon dry oregano
- 3 tbsp red wine vinegar
- 2 - 3 tbsp extra virgin olive oil
- sea salt and pepper to taste
Method
- COMBINE all the tomatoes into a large bowl.
- ADD the sliced red onion, cucumber, rocket leaves and capsicum.
- DRIZZLE OVER the red wine vinegar and olive oil, then season with salt and pepper.
- TOSS the salad with your hands until combined.
- ARRANGE onto a serving platter and scatter over the olives.
- TOP the salad with the generous block of feta and top with some capers.
- SPRINKLE the feta with dried oregano, then sprinkle some more oregano over the rest of the salad.
- ENJOY with crusty sourdough or alongside some grilled fish or a roast chicken.
Notes & Inspiration
Use the best tomatoes you can find. This salad lives and dies by ripe, juicy tomatoes — heirloom, vine-ripened or summer garden tomatoes are ideal.
Choose a good-quality, creamy Greek-style feta and serve it in thick slabs rather than crumbling — it’s meant to be the star.
Green capsicum is traditional, but red capsicum adds sweetness if that’s your preference.
Serve with grilled fish, roast chicken, lamb cutlets, prawns or chickpeas for a plant-based option.
Bread is non-negotiable. Crusty sourdough is essential for soaking up those tomato-rich juices.
Serve at room temperature. Let the salad sit for 5–10 minutes before serving — the flavours deepen and mellow.
