Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
The classic Mediterranean salad.
Equipment: None - just a bowl
Measures and names
Ingredients
- 200 g feta, in chunks or kept as a slab
- ½ cucumber, chopped
- 200 g tomatoes, in wedges
- ½ red onion, sliced
- Handful of black olives
- 3 tbsp olive oil
- 1 tsp dried oregano
- Splash of red wine vinegar
Method
- Cut the cucumber and tomatoes into generous chunks — a Greek salad is rustic, not finely diced — and combine in a bowl with the red onion and olives.
- Mix in the feta chunks. Or, sit the feta on top in a slab, as it's served in Greece.
- Whisk the olive oil, vinegar and oregano and pour over.
- Season with black pepper only — the feta and olives bring the salt.
- Serve at room temperature so the tomatoes taste their best. Taste before adding salt — feta already seasons the dish.
Swaps and tips
Traditionally the feta is left in a slab on top, not crumbled. Use the ripest tomatoes you can find.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 16 g | 12 g | 3 g | 46 g | 524 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
