Greek-style salad


  • cherry or baby plum tomatoes, ~250-275g
  • 1 green pepper, 1 yellow pepper
  • 1 large or two small cucumbers
  • 1 medium red onion
  • 200g feta cheese
  • kalamata olives, ~150g
  • 4-6 sprigs fresh mint
  • 6-9 sprigs fresh flat leaf parsley
  • 4-6 sprigs fresh oregano
  • extra virgin olive oil, ~115mL
  • red wine vinegar, ~4 tbsp


Trim the woodier stalks from the mint, oregano & parsley; pile together on chopping board & coarsely chop. In small bowl or measuring cup, whisk together the oil, red wine vinegar, salt & pepper until it emulsifies & thickens slightly. Add chopped herbs, then whisk again & taste for seasoning.

Peel cucumbers & cut each in half lengthwise. Scoop out seeds. Cut cucumber halves lengthwise into 2-3 strips, & cut them crosswise into 1 cm. pieces. Cut and de-seed pepper; chop into ~2cm pieces. Chop onion into 2cm pieces. Cut feta into 1cm strips, then crosswise into cubes. Put tomatoes, cucumbers, peppers & onion into large bowl. Briskly whisk the herb dressing & pour over top of salad. Toss with spoon. Add olives & feta cheese & gently toss again. Allow to mellow 30 minutes – 1 hour before serving.

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