Greek salad is one of my all time favourite salads. If made properly with really fresh produce it should have lots of crunch, balanced with the creaminess of the feta. I prefer to use a good marinated feta such as Margret River Marinated Feta or South Cape Marinated Feta. However, you can use a plain feta if you prefer a less aromatic greek salad.

Yields8 Servings
Prep Time15 mins


6 firm ripe tomatoes
3 Lebanese cucumbers
1 small red onion
1 red capsicum
200g marinated greek
220g marinated feta
1 tbl fresh oregano or
1 teaspoon salt
125ml olive oil (or oil
from marinated feta)
60ml white vinegar

General directions

  1. Deseed the tomatoes and coarsely chop flesh. You will only use the flesh in this salad. Coarsely chop the cucumbers.
  2. Half the red onion and finely slice.
  3. Coarsely chop capsicum.
  4. Drain olives and marinated feta reserving some of the oil from feta for dressing.
  5. Chop up oregano or pick leaves off thyme sprigs.
  6. Gently toss ingredients, sprinkle herbs and salt through salad.
  7. Whisk together the oil and vinegar in a jug. Drizzle the salad with dressing. Drizzle a small amount at a time, as you may not need all the oil. Keep tasting as you go.
  8. Gently toss to combine.



Greek salad