Ultimate Greek salad

Name: Ultimate Greek salad
Prep time: 10 min
Total time: 10 min
Yield: 6
Cuisine: Greek
Ingredients: 600g large vine tomatoes, cut into chunky wedges; 1 red onion, very finely sliced; 1 green pepper, cut into thin slices; 1 large cucumber; 75g pitted Kalamata black olives; 3 tbsp extra-virgin olive oil, plus extra to serve; 2 tbsp red wine vinegar; 2 x 200g packs feta*, drained; 2 tsp dried oregano

Serves: 6

Prep time: 10 mins

Total time: 10 mins

Recipe photograph by Martin Poole

Ultimate Greek salad

Recipe by Sarah Akhurst

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The salty-sweetness of this classic greek salad pairs brilliantly with roast lamb

Serves: 6

Prep time: 10 mins

Total time: 10 mins

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Starters Sides Vegetarian Salads Gluten-free Under 30 minutes Greek Under 600 calories

Nutritional information (per serving)

Calories

300Kcal

Fat

24gr

Saturates

11gr

Carbs

7gr

Sugars

7gr

Fibre

3gr

Protein

12gr

Salt

2.1gr

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill

See more of Sarah Akhurst’s recipes

Sarah Akhurst

See more of Sarah Akhurst’s recipes

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Ingredients

600g large vine tomatoes, cut into chunky wedges
1 red onion, very finely sliced
1 green pepper, cut into thin slices
1 large cucumber
75g pitted Kalamata black olives
3 tbsp extra-virgin olive oil, plus extra to serve
2 tbsp red wine vinegar
2 x 200g packs feta*, drained
2 tsp dried oregano

Step by step

Put the vine tomatoes, red onion and green pepper in a large serving bowl. Cut the cucumber in half lengthways and use a teaspoon to scoop out and discard the seeded middle. Cut into chunky half- moons and add to the bowl with the olives.
Whisk together the oil and vinegar and season well. Toss the dressing through the salad to coat and transfer to a serving dish.
Dust the feta with the dried oregano and place on top of the salad. Drizzle with a little extra oil to serve.
*Use vegetarian feta, if required.

Serve with