greek salad

Salad is so simple and really yummy. ANYTHING goes. But I find that if you bring salad to lunch it can get really soggy and not too tasty. If you can, assemble at work.

This is my all time favourite salad and one I often have for dinner! This recipe serves 4.


  • 4 large deliciously ripe tomatoes
  • 1/2 cucumber ( leave the skin on)
  • 2 small or one large red onion
  • 200g of feta cheese
  • 1 green pepper
  • A scattering of dried oregano ( fresh is even better)
  • A glug of good quality extra virgin olive oil
  • a sprinkle of sea salt flakes
  • Optional- 
    A squeeze of lemon
    Kalamata (black) olives.


  • Roughly slice a couple of deliciously ripe tomatoes per person.

  • Roughly chop the cucumber and peel and thinly slice the red onion.

  • Cut the feta into thick slices or go authentic and leave it as one big slab on top of the salad!

  • Thinly slice the green pepper.

  • Most people use dried oregano, but it is much better with fresh- Scatter either the salad.

  • Add a splash of good quality extra virgin olive oil.

  • Sprinkle with some sea salt flakes. If you fancy, add some black olives and a squeeze of lemon juice.

Serving Suggestion

Make sure the tomatoes are really ripe and juicy- this is key! Also the cucumber should be chilled and from the fridge, resist the desire to peel it.  This salad must be served cold to be truly refreshing.

Serve with some grilled tuna fillets and a squeeze of lemon or just enjoy with some crunchy fresh french baguette.