A traditional Greek salad is an absolute thing of beauty. Ripe juicy tomatoes, cool cucumber, and pungent black olives. Of course, atop the Greek salad is the essential fetta cheese and olive oil. There are so many Mediterranean dishes that suit our Australian lifestyle and the Greek Salad is definitely one of those. It’s so refreshing in the heat of summer and goes with any protein you want to pair it with. So what makes a good Greek salad? Start with fresh, quality ingredients – the best you can find. You will taste the difference. The other thing to note about a traditional Greek salad is that there is no lettuce. (Although if you prefer it, a little spinach or mescaline leaf can help this salad to go a little further. It’s up to personal taste whether you add it or not, but we have left it out of this one).

Greek salad fetta. To cut or not to cut?

In a traditional Greek salad, fetta is usually served on top in one or two pieces, drizzled with olive oil and sprinkled with oregano. It presents beautifully this way, and we eat with our eyes, don’t we? You may instead prefer to cut your fetta into bite-size pieces. Or rather, crumble it over top. It’s all up to personal taste. Enjoy this classic summer salad using creamy Olympus Fetta.

If you close your eyes…maybe, just maybe, you can feel the winds of Santorini kissing your face with every bite.

 

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Traditional Greek Salad with Olympus Fetta
Instructions
  1. Halve and slice cucumber.
  2. Halve and slice red onion into thin slices
  3. Slice green capsicum into thinly sliced wedges
  4. Cut tomatoes into thick wedges
  5. Assemble cut vegetables attractively in a large shallow bowl.
  6. Add olives.
  7. Add fetta directly to the top of the salad in a wedge, which is the traditional way, or for a more Australian version (where everyone gets their own piece) you can cube fetta into bite-sized pieces or crumble over.
  8. Sprinkle oregano over salad.
  9. Mix the extra virgin olive oil and vinegar together and pour over right before serving.
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