Greek Salad

This refreshing salad is easy and satisfying to make, making it perfect to serve alongside any meal to pack in some extra veggies.

Difficulty:👍👍

Cost: ££

Serves 4 people


2 tablespoons wine vinegar or lemon juice
salt and pepper
6 tablespoons olive oil
5 spring onions or
1 small onion
500g tomatoes
half a cucumber
3 sticks of celery (optional)
1 red or yellow pepper (optional)
a few sprigs of parsley or coriander (optional)
1 packet feta cheese
1 iceberg or cos lettuce
2 tbsp toasted pumpkin seeds (optional)
2 tbsp toasted sunflower seeds (optional)

  1. Put the vinegar or lemon juice into a salad bowl and mix in the salt and pepper.
    Stir in the oil. It will separate, but don’t worry about this.
  2. Trim the spring onions, but don’t remove the green part. Chop them into small slices and add to the dressing.
    If using an onion, cut it into quarters and slice as finely as possible.
  3. Slice the tomatoes and cucumbers thinly and add them to the bowl. If using celery or pepper, do the same with them. Chop the herbs and add to the bowl. Gently mix the salad so that all the ingredients are coated with the dressing. Taste and adjust the seasoning if necessary.
  4. Just before serving, cut or crumble the cheese into small chunks. Wash and chop up the lettuce into small pieces. Add these to the rest of the salad, mix well and serve straight away. Sprinkle with the toasted seeds if you like them.

Method

  1. Put the vinegar or lemon juice into a salad bowl and mix in the salt and pepper.
    Stir in the oil. It will separate, but don’t worry about this.
  2. Trim the spring onions, but don’t remove the green part. Chop them into small slices and add to the dressing.
    If using an onion, cut it into quarters and slice as finely as possible.
  3. Slice the tomatoes and cucumbers thinly and add them to the bowl. If using celery or pepper, do the same with them. Chop the herbs and add to the bowl. Gently mix the salad so that all the ingredients are coated with the dressing. Taste and adjust the seasoning if necessary.
  4. Just before serving, cut or crumble the cheese into small chunks. Wash and chop up the lettuce into small pieces. Add these to the rest of the salad, mix well and serve straight away. Sprinkle with the toasted seeds if you like them.

Ingredients

2 tablespoons wine vinegar or lemon juice
salt and pepper
6 tablespoons olive oil
5 spring onions or
1 small onion
500g tomatoes
half a cucumber
3 sticks of celery (optional)
1 red or yellow pepper (optional)
a few sprigs of parsley or coriander (optional)
1 packet feta cheese
1 iceberg or cos lettuce
2 tbsp toasted pumpkin seeds (optional)
2 tbsp toasted sunflower seeds (optional)


Always leave the lettuce un-dressed until just before serving, otherwise it will go soggy and brown.

Use finely shredded white cabbage or Chinese leaves in place of lettuce.

Instead of cheese, serve with hummous, lamb meatballs or barbecued chicken chunks.

Try this salad in pitta bread. Toast the pittas, and either cut along the top and stuff the salad inside, or else cut the pitta in half and fill the pockets with the salad.

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