bowl of greek salad

Greek salad

A delicious summer salad which can be served as a starter, side dish or light main meal. Serves 8 as a side dish; 4 as a main.
Course main salad, Side salad
Cuisine Greek
Keyword classic salad, summer salad
Skill Level very easy
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 as a side
Calories 139kcal
Author Jacqueline Bellefontaine


  • 1 cucumber
  • 1 small red onion thinly sliced
  • 350 g tomatoes cut into chunks
  • 50 g Greek Kalamata olives
  • 4 tbsp extra virgin olive oil preferably Greek plus extra to drizzle
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano plus extra to sprinkle
  • salt and freshly ground black pepper
  • 150 g Feta cheese


  • Cut cucumber in half length ways and scoop out the seeds, then cut in half length ways again. Thickly slice into chunks. Toss together with the onion, tomatoes and olives.
  • Whisk together the oil, red wine vinegar, oregano salt and pepper. Pour over the salad and toss until coated.
  • Finally add the feta cheese, traditionally in one piece or crumbled into bite size pieces. Drizzle with a little more oil and sprinkle with a little extra oregano.


Use ripe tomatoes and choose a variety that has plenty of flavour.
Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper and the extra olive oil to drizzle.)


Calories: 139kcal | Carbohydrates: 4g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 310mg | Potassium: 186mg | Fiber: 1g | Sugar: 3g | Vitamin A: 495IU | Vitamin C: 8.3mg | Calcium: 110mg | Iron: 0.5mg