Jamie Oliver

Gorgeous Greek salad

The classic way with juicy tomatoes, olives and crumbly feta

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Gorgeous Greek salad

Serves 4
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    220
    11%
  • Fat
    14.5g
    21%
  • Saturates
    7.5g
    38%
  • Protein
    10.1g
    22%
  • Carbs
    9.8g
    4%
  • Sugar
    8.2g
    9%
  • Salt
    1.2g
    20%
  • Fibre
    3.6g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Foodtube
Recipe From

Foodtube

Nutrition per serving
  • Calories
    220
    11%
  • Fat
    14.5g
    21%
  • Saturates
    7.5g
    38%
  • Protein
    10.1g
    22%
  • Carbs
    9.8g
    4%
  • Sugar
    8.2g
    9%
  • Salt
    1.2g
    20%
  • Fibre
    3.6g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 1 cucumber
  • 4 tomatoes , on the vine
  • 1 green pepper
  • 6 black olives (stone in)
  • 1 red onion , peeled
  • extra virgin olive oil
  • freshly ground black pepper
  • red wine vinegar
  • 1 lemon
  • 200 g feta cheese
  • 1 few sprigs of flowering oregano
  • 1 small bunch of fresh mint
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Method

Scratch a fork down the sides of the cucumber so it leaves deep grooves in the skin, then chop into erratic slices at an angle. Roughly chop the tomatoes, deseed and slice the pepper lengthways and add to a salad bowl with the chopped veg.

Destone the olives and tear into the bowl. Halve and finely slice the red onion (you can also try shaving it with a speed peeler), then add to the bowl along with a good drizzle of extra virgin olive oil, a good pinch of black pepper and a splash of red wine vinegar.

Toss everything together, then add a good squeeze of lemon juice. Break the feta in half and place on top, add a scattering of flowering oregano, drizzle over a little more extra virgin olive oil and pick over the mint leaves.


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