For the salad
- 250g tomatoes, cut into bitesize chunks
- ½ cucumber, cut into bitesize chinks
- 50g red onion, thinly sliced
- 50g pitted black olives
For the dressing
- 10g fresh dill, finely chopped
- 10g fresh oregano, finely chopped
- 1 clove garlic, peeled and finely chopped
- 75ml olive oil
- 1 lemon, juice and zest
- Salt and pepper to taste
- 120g feta cheese, crumbled
This Greek salad works well with our lemon and oregano chicken skewers recipe.
Place all the dressing ingredients in a bowl and whisk gently to combine.
Add the tomatoes, cucumber, red onion and olives and toss gently to coat.
Place into a serving bowl and top with the crumbled feta cheese.
You might also be interested in
We believe in sourcing sustainable food wherever possible and use local and seasonal produce in our cafés. Discover why this is important and have a go at some of our recipes at home.
Looking for something a little lighter to eat? You can find a selection of salads and light bite recipes from our chefs and local experts.
A modern twist on the classic mezze salad, packed with fresh mint, topped with sweet pomegranate and creamy goat’s cheese.
This tasty salad balances meltingly soft courgette slices with fresh mint and a little chilli heat: perfect for a light lunch or as a delicious accompaniment.
This satisfying salad combines spicy roasted cauliflower chunks with fluffy couscous, crunchy veg and flavourful fresh herbs, almonds and sultanas.
Perfect for barbecues and picnics in the warmer months, these zesty skewers go brilliantly with our Greek salad recipe for a Mediterranean-inspired meal.