Love this homemade Greek salad.

Summer weather is perfect for salads!

Sometimes it’s easy to stick with what you know and that’s where this Greek salad comes in! If you’ve ever holidayed in Greece, the Greek Islands, Cyprus or even Turkey, likely you have eaten this tasty salad full of delicious fresh produce. Of course, there will always be variations and it is common to find this on menus all over the world, but using it a base and tailoring it to your own tastes at home is a quick and easy meal idea.

The Greek Salad Recipe

There are a few ingredients which need to be in your salad! In my eyes, the four most important are juicy tomatoes, cucumber, feta and olives. Of course, being a vegan food blog, feta is something we generally tend to buy ready veganised (M&S in the UK do a very tasty one) but if you have the time to make your own, my ‘tofeta’ recipe is easy, tastes authentic and will complement this salad perfectly.

The salad and feta should be cut into bite sized cubes (although some leave the feta whole in slices), then dressed with olive oil and a sprinkling of herbs. Oregano is traditional, but we save that for pizza and love the freshness that basil brings to the dish. Red onions are another ingredient we often add, sometimes red or yellow peppers, and occasionally a few salad leaves. As with most things in this house, a good dose of freshly ground black pepper and a tiny sprinkle of pink Himalayan or Maldon sea salt finishes this off nicely.

Quantities are up to you, but if you’re using onion, you probably want less onion than cucumber! Olives can be chopped if you like them, or left whole so they can be picked put by those who are not so keen. A drizzle of olive oil is all you really need, especially if you use a really good quality one and season as you wish.

Print

Greek Salad

Course: lunch, Salad, Side Dish

Keyword: Greek salad, salad, tofeta

Created by:: Laurena @LifeDietHealth

Gather

• 2 large ripe tomatoes
• 1/2 medium cucumber
• 1/4 small red onion
• handful black or green olives
• 200 g vegan feta
• 1/2 tablespoon olive oil
• sprinkle of oregano
• pinch of salt & pepper to taste

Prepare

1. Remove the stalks & cores from the tomatoes and cut into bite sized cubes, retaining the juice. Cut the cucumber into quarters lengthways, then chop into 1cm pieces. If using onion, cut this into 1cm chunks. Place everything in a large bowl and gently mix together.

2. Either chop, or leave the olives whole and add to the salad.

3. Dice the feta into 1cm chunks and add to the bowl.

4. Drizzle the olive oil over, sprinkle with oregano and season.

5. Gently fold everything together by placing 2 spoons under the salad and bringing them up to the top. Repeat a couple of times.

6. Enjoy!

What do I need?

Here are a few items you may find useful for this recipe. I may receive a small commission if you click and purchase through these links (this is at no additional cost to you)!

Sharing

What’s in your Greek salad? Are you peeling the cucumber, or leaving the skin on? Lots of olive oil or non at all? Do you prefer lemon juice, or maybe pomegranate molasses? Are you making the base, then leaving the dressings, olives and feta separate? Maybe you want to share your Greek salad as part of a range of salads such as potato salad, coleslaw and a bean salad.

As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest,  Facebook or Twitter.

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I hope to speak with you soon

Laurena x