This Greek peasant saladis a quick and easy salad that not only makes a delicious side, but is a special lunch enjoyed on it’s own. A winning combination of creamy feta and crunchy vegetables with salty olives and capers, it takes less than 10 minutes to make.
1cucumberLebanese cucumber or ½ English/telegraph cucumber
1 green capsicum/pepper
3tablespoonsextra virgin olive oil
1tablespoon red wine vinegar
150g feta cheese
salt & black pepper
Roughly chop the tomatoes over a large bowl or the serving bowl (this is so you can catch all that tomato juice and not waste any flavour!)
Roughly chop the cucumber and green capsicum/pepper into bitesize chunks. Finely slice the red onion. Add them to the tomatoes with the olives.
In a small bowl mix the olive oil and red wine vinegar together to make the dressing.
Pour the dressing over the prepared vegetables, season with salt and pepper (remember that the feta is salty) and stir so everything is coated in the oil and seasoning.
Place the chunk of feta cheese on the top of the salad, sprinkle over dried oregano, the capers (if using) and drizzle over a little more olive oil.
Serve straight away.
Leftover will keep in the fridge for up to 2 days.
Greek feta cheese – made from sheep’s milk, or a mixture of sheep and goat milk. Often referred to as white cheese, it is tangy and crumbly.Tomatoes – in season grape or cherry tomatoes, Roma tomatoes, or vine tomatoes. A combination of yellow and red tomatoes looks very pretty! Get as much flavour as you can from your tomatoes: Cut the tomatoes over your mixing bowl/serving bowl, or pour the juice and seeds from the chopping board in to your mixing bowl.Cucumber – Lebanese or half a telegraph/English cucumber.Green pepper – Green pepper / capsicum is traditionally used in a Greek salad, but you can substitute red pepper / capsicum if you prefer.Red onion – sweet red onion. Kalamata olives – These Greek olives are a staple in Greek cuisine, so for a traditional Greek salad use these.Capers – capers are optional, but they add a salty sharp burst which is so good.Olive oil – EVOO, use the best quality olive oil that you can. It is a salad that is elevated by the best and in season ingredients. They can make it go from ‘good’ to ‘amazing’Oregano – dried Greek oregano is the traditional herb for this salad, but you can use dried oregano, or fresh oregano, basil, dill, mint, or a combination!Red wine vinegar – some family recipes don’t call for vinegar, but others do. I like a touch of sharpness it brings, but it is purely optional and down to personal taste.For the best flavour to your salad use in season ingredients.