Mediterranean · serves 2

Greek Salad

Chop, dress, eat. Ten minutes and no heat in the kitchen.

12 min Easy Vegetarian

Ingredients

  • 4 tomatoes, wedges
  • 1 cucumber, thick half-moons
  • 1 red onion, thin slices
  • 150g feta or paneer
  • Olives
  • 4 tbsp olive oil
  • 1 tbsp vinegar or lemon
  • 1 tsp oregano
  • Bread

Method

  1. Cut everything chunky. This salad is not shredded.
  2. Salt the tomatoes first and leave them 5 minutes — the juice they release becomes part of the dressing.
  3. Toss with onion, cucumber, olives, olive oil, vinegar and oregano.
  4. Feta on top in a slab, not crumbled in. Grind pepper over it.
  5. Bread to mop the bowl. That's the best part.

Questions people ask about Greek Salad

How long does Greek Salad take?

About 12 minutes from starting to sitting down, and it is straightforward. That is start-to-finish, so it works on a weeknight when you have not planned anything.

What can I use instead of tomato in Greek Salad?

Use canned chopped tomatoes, roughly 1 can per 4 fresh. Add a pinch of sugar to offset the acidity.

Can I make Greek Salad ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Greek Salad vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

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