Greek Salad

Clean and distinct flavours with the addition of fresh vegetables make this salad such a treat in our home. We love the combination of the sweetness of the tomatoes and red peppers (yes, we prefer red peppers to greens which are more authentic, I know, but fresh red peppers add such a sweet note to the salad). The salad can be put together in no time and we always enjoy it. We use Sheep’s milk Feta which is dryer and crumblier than the cow one.
Traditionally made from sheep’s milk, although sometimes a little goat’s milk is blended in. Salty and tangy, with a lemony flavour, and usually rich and creamy, although versions with more goat’s milk tend to be more crumbly. A classic Greek salad should be make solely with a base of vegetables, tomatoes, olives and Feta cheese, which we love ! Authentic Greek salad should only include green pepper, but we like the sweetness of the red ones, you should try both and determine which you prefer. The beauty of this salad is that you don’t need to even prepare a salad dressing. Simply drizzle a little bit of olive oil and a dash of red wine vinegar and that’s it.


1 Large tomato cut in half and sliced
1/2 Cucumber cut in half and sliced
1 Red Pepper, stem and seeds removed, sliced in strips
1 Red Onion, cut in strips
1 Dozen of Kalamata olives with the pit
50 Gr. Feta Cheese or more if you really love it like we do.
4 Tablespoons Olive Oil drizzle over the salad
1 Tablespoon Red Wine Vinegar
Salt & Pepper to taste
1 Teapsoon Dried Oregano

Combine the tomatoes, cucumber, bell pepper, red onion and olives in a large mixing bowl.
Drizzle evenly with olive oil and red wine vinegar, and sprinkle with the oregano and a pinch of salt.
Toss briefly. Then top with feta cheese. …
Serve and enjoy!
Or refrigerate in a sealed container for up to 3 days.

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