The cucumber can be used as is or can be partially peeled, creating a stripy effect on the skin before cutting it in half lengthways, then into thick slices.Īfter coring, washing and drying the capsicum, cut it into short chunks. If raw onion is not your thing, you can take the edge off it by placing the sliced onion in a bowl of iced water and a splash of vinegar for a few minutes before adding them to the salad.Ĭut the tomatoes into wedges or if using cherry or grape tomatoes, cut them in half or even quarters if they are large. The onions can be cut into rings or half rings – moon shaped slices. Wash and dry the ingredients before cutting them up and adding them to a large bowl. The base ingredients of tomatoes, cucumbers, capsicum and red onion are usually cut into large chunks. Only a small amount of salt is needed, as the olives and feta cheese already add some salt to the salad. When serving, place a small bottle of olive oil and one with vinegar on the table so that people can add an extra drizzle of these if they like.įirst, make the dressing by adding all the ingredients into a jug and stirring to combine. The traditional Greek Salad dressing is made with extra virgin olive oil and a splash of vinegar. Dried oregano – can be substituted with fresh.Red wine vinegar – can be substituted with white wine vinegar or lemon juice.
Feta Cheese – creamy feta made from sheep’s milk.Kalamata olives – black olives can also be used.cucumber – Lebanese or English cucumbers.large tomatoes, cherry tomatoes or grape tomatoes.I have also added chunks of avocado on occasion too, though this does take away from the classic Greek Salad. Traditional Greek Salad doesn’t contain capsicum, but as our kids love capsicum, I add it to increase their vegetable intake.
Serve with some crusty homemade bread, lamb souvlaki or lamb chops, Greek burgers, chicken breast or chicken souvlaki, Greek meatballs, moussaka, fish such as baked cod, fried calamari, pita bread, sourdough bread or even pasta for a lovely, light meal.Īs the ingredients for this recipe are usually at their freshest during spring, summer and autumn, this is when it is usually served. It is a lovely colourful and refreshing salad that goes well as a side at a BBQ or get together with friends. Also known as Horiatiki or Xoriatiki, which means Village Salad, this rustic dish is made with a few, fresh and tasty ingredients, with little preparation and no fancy presentation.