Simple, delicious and eaten by millions every day, there are few side dishes (or light lunches) as refreshing and well balanced as a classic Greek salad. In Greece, the salad is generally made with pieces of tomato, cucumber, onion, olives and feta cheese, dressed with olive oil, salt and oregano. Some variations include capers or green bell pepper. The feta is often served as a slice on top of the other ingredients. Outside Greece, it is common to find Greek Salad as a lettuce-based salad with the feta broken into pieces.
Variations of this salad are eaten across the mediterranean at breakfast, lunch and dinner, because, frankly, it’s delicious at any hour of the day!
- Red Onion
- Kalamata Olives (or other olives of your preference)
- Feta cheese
- Green Bell Pepper (optional, and you can use any colour you prefer)
- Capers (optional)
- Iceberg Lettuce (optional)
For the Dressing:
- Extra Virgin Olive Oil
- Lemon Juice (optional)
- Salt & Pepper
- Wash and chop all salad ingredients except feta, and mix together in a bowl.
- Top with feta.
- Drizzle with olive oil, salt, pepper and, if you fancy, a squeeze of lemon juice.