Greek salad
This salad is known and loved around the world. Those of you who've been lucky enough to eat this salad in Greece will know that when it's made well it's absolute heaven. Hopefully this recipe will help you achieve the big bold authentic flavours that it's known for. The trick is to pay attention to the small details that make it so wonderful: things like finding the ripest tomatoes, good Greek olive oil, beautiful olives, creamy feta and lovely herbs.
Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium ripe tomato
- 200 g ripe cherry tomatoes
- 1 beef tomato
- 1 medium red onion, peeled
- 1 cucumber
- 1 green pepper
- 1 handful fresh dill
- 1 handful fresh mint leaves
- 1 large handful black olives, stoned
- sea salt
- 1 tablespoon red wine vinegar
- 3 tablespoons good-quality Greek extra virgin olive oil
- 200 g block feta cheese
- 1 teaspoon dried oregano