Ingredients
250g punnet cherry tomatoes, halved
2 vine-ripened tomatoes, cut into wedges
1 small red capsicum, cut into 2cm squares
250g punnet baby cucumbers, cut into long thin wedges
½ cup pitted mixed olives
½ small red onion, roughly chopped
¼ cup flat-leaf parsley leaves
1 Tbsp oregano, leaves finely chopped
1 tsp extra virgin olive oil
¼ cup pitted kalamata olives, finely chopped
Extra ½ small red onion, finely diced
200g Greek-style feta, cut into thin batons
ALL ROUNDER DRESSING
¼ cup red wine vinegar
1 tsp honey
1 tsp Dijon mustard
Sea-salt flakes and freshly ground black pepper, to season
Method
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Put all dressing ingredients in a 500ml jar. Secure lid and shake well until combined. Season with salt and pepper.
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Put tomatoes, capsicum, cucumber, mixed olives, onion, parsley and dressing in a large bowl and toss well to coat. Arrange on a serving platter.
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To make olive salsa, combine oregano, olive oil, kalamata olives and extra onion in a small bowl.
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Scatter salad with feta, then spoon olive salsa over the top. Serve.
Does a Greek salad contain lettuce?
A Greek salad does not traditionally contain lettuce in it, but if you would like to bulk up your recipe then adding it in works just fine. Our best recommendation would be iceberg, butter lettuce or baby spinach.
Dishes that pair well with Greek salad
Greek salad is the perfect side dish, and works in harmony with other recipes that have similar Mediterranean flavours, like: