I love Greek Salad on a warm day with any kind of grilled protein. Secretly, it’s also a craving when I’m hungover - probably because veggies all have a wonderful crunch and they’re all so deliciously hydrated. As with any salad, the key to a Greek Salad is harnessing the freshness of your ingredients so aim to make this one up shortly after your weekly shop.
For this recipe, you’ll need a chopping board, chefs knife, measuring cups, measuring spoons, salad servers, and a salad bowl.
2 roma tomatoes (cut into 8 wedges each)
1 green capsicum cut into 1.5cm chunks
1/2 cucumber sliced into thin wedges
1/2 red onion finely sliced
1/2 cup olives
50g feta cheese (crumbled)
1 tablespoon dried oregano
Handful fresh mint leaves
1 tablespoon extra virgin olive oil
Juice of half a lemon
Salt and pepper to season
Step 1: Wash and prepare all of your ingredients.
Step 2: Combine all ingredients in a salad bowl.
Step 3: Toss and season to taste.