Light Bites
Greek
GreekGreek Salad
The sunshine classic of tomato, cucumber, olives and feta, from a simple chopped bowl to a Horiatiki with barrel-aged feta and a proper oregano dressing. The tiers climb through better feta, ripe tomatoes and Kalamata olives.
Vegetarian
Gluten-free
Nut-free
Budget version
Value salad veg, basic feta and a quick oil-and-vinegar splash.
Per serving£1.50
Total cost£3.00
Time10 min
Ingredients for 2
- 3 salad tomatoes , cut into chunks
- 1 cucumber , chopped
- 1 red onion , sliced
- 100 g feta-style salad cheese , cubed
- 50 g pitted black olives
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- salt and pepper , to taste
Method
- Put the tomato, cucumber and red onion into a bowl.
- Scatter over the olives and cubed cheese.
- Whisk the oil, vinegar and oregano together, then pour over the salad.
- Season, toss gently and serve.
Equipment
The three ways, side by side
Budget
Value salad veg, basic feta and a quick oil-and-vinegar splash.
Better
Vine tomatoes, Greek feta, Kalamata olives and a sharper oregano dressing.
Ultimate
Horiatiki with barrel-aged feta, heritage tomatoes, capers and a lemon-oregano dressing.
