Serves 4

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.

Greek Salad

Equipment needed

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.