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Greek Salad

A classic, deeply refreshing combination that needs very ripe, flavourful tomatoes.

Make sure you use extremely tasty, pungent black or Kalamata olives, and an aromatic, strong extra virgin olive oil.




Recipe Ingredients:

2 small cucumbers
2.5 lb (1 kg) tomatoes
1 red onion
2 green peppers, cored, deseeded, and diced
4.5 oz (125 g) Kalamata or other Greek olives
6 oz (175 g) feta cheese, cubed
3 tbsp red wine vinegar
Salt and freshly ground black pepper
4 fl oz (120 ml) extra virgin olive oil
3-5 sprigs of mint, leaves picked and finely chopped
3-5 sprigs of oregano, leaves picked and finely chopped
7-10 sprigs of parsley, leaves picked and finely chopped

Recipe Methods:

1  To make the vinaigrette, whisk together the vinegar, salt and pepper. Gradually whisk in the oil, so the vinaigrette emulsifies and thickens slightly. Add the herbs, then whisk again and taste for seasoning.
2  Peel the cucumbers and cut each in half lengthways. Scoop out the seeds with a teaspoon. Discard the seeds. Cut the cucumbers lengthways into 2-3 strips, then into 1 cm (1/2 in) slices.
3  With the tip of a small knife, core the tomatoes. Cut each one into eight wedges, then cut each wedge in half. Peel and trim the red onion and cut into very thin rings. Gently separate the concentric circles within each ring with your fingers.
4  Put the cucumbers, tomatoes, onion rings and peppers in a large bowl. Briskly whisk the dressing, pour it over and toss thoroughly. Add the olives (they may be either left whole or stoned) and feta, and gently toss again. Taste for seasoning. Allow the flavours to mellow for about 30 minutes before serving.


Fat :  183.82 gFibre : 25.95 g
Iron : 7.41 mgSugar : 52.54 g
Calcium : 1116.24 mgSodium : 5126.7 mg
Potassium : 3873.32 mgCalories: 2080.14 kcal
Protein : 40.6 gVitamin A : 11775.55 IU
Vitamin C : 365.18 gCarbohydrates : 58.62 g
Saturated Fat : 46.07 gCholesterol : 151.39 mg
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