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Greek salad

by Christina Julia

Greek salad

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 4 large beefsteak tomatoes,
  • about 700g/11⁄2lb in total
  • 1 large cucumber
  • 2 red onions
  • 1 Cos lettuce
  • 100g/4oz pitted black olives
  • 225g/8oz feta cheese
  • For the dressing
  • 125ml/4fl oz olive oil
  • 50ml/2fl oz lemon juice
  • 3 tablespoons chopped fresh coriander leaves
  • pinch of granulated sugar
  • salt and ground black pepper


  • Cut the tomatoes into bite-size
    chunks, discarding the cores. Cut
    the cucumber in half crossways,
    then cut a cross in the end of each
    piece and cut into quarters. Cut the
    quarters crossways into bite-size
    pieces. Peel the onions and cut into
    thin wedges. Shred the lettuce.
  • Whisk the dressing ingredients
    together in a jug. Put all the salad
    vegetables in a large bowl, add
    the olives and toss the ingredients
    together using your hands.
  • Pour the dressing over, and toss
    gently to mix, then crumble over
    the feta cheese. Serve immediately.

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