Greek Salad

Jenny Smith
Jenny Smith

Yield: 1 bowl

Dish: Salad

Cuisine: Summer Salad


  • 6 tomatoes
  • 1/3 telegraph cucumber
  • 1 red onion
  • 1 capsicum (optional)
  • 1 tbsp lemon juice
  • 2 tbsp of good olive oil
  • Handful of fresh oregano
  • 1 small clock of feta cheese
  • Kalamata olives (optional)


  1. Chop vegetables into chunky pieces (like photo)
  2. Prepare the dressing; in a mug whisk together with a fork, the oil and lemon juice until the oil emulsifies and becomes lighter in colour and creamier like a French Vinaigrette. Add the oregano
This is a recipe for a basic vinaigrette, 1/3 acid e.g. vinegar or lemon juice to 2/3 oil e.g. olive oil). Prepared fresh, the vinaigrette can be used on any salad.
  1. Mix the dressing through the salad, and serve

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Keywords: Greek Salad, Greek, Salad