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Greek Salad

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Greek Salad

To me, the ingredients in a Greek Salad can be varied and changed depending on what you have on hand. The quantities are up to you, the cook, and this is just my version. Ingredients for a Greek salad include salad greens, sliced onion or spring onion, tomato wedges, cucumber slices, sliced red pepper, feta cheese, black olives, anchovy fillets, chopped parsley or dill and capers. The salad is dressed with a simple oil and vinegar or lemon juice dressing and the basic recipe follows.


  • 500 grams juicy summer tomatoes
  • 2-3 Lebanese cucumbers
  • ½ large red onion, peeled and finely sliced
  • 1/2-1 cup black olives (Kalamata preferably)
  • 50 grams anchovies in oil, well drained
  • 100 grams feta cheese, crumbled
  • 2 large handfuls fresh basil leaves and or Italian parsley leaves
  • 4-6 large handfuls rocket or other salad greens
  • ½ cup olive oil (try to find Greek olive oil)
  • ¼ cup wine vinegar or lemon juice
  • 2 tsp chopped fresh oregano or parsley
  • 1 clove garlic, crushed peeled and mashed
  • ½ tsp mustard powder
  • ground black pepper to season


  1. Quarter the tomatoes. Slice the cucumber in half lengthwise and then into diagonal slices. Peel and thinly slice the red onions.
  2. In a bowl or on a platter, gently toss together the tomatoes, cucumber, red onion, olives, anchovies, feta and salad greens.
  3. Drizzle over the salad dressing just before serving with crispy bread.


  1. Place all the in gradients into a jar, seal and shake together well.

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