Greek salad with feta and olives

Greek salad with feta and olives: a classic salad with tomatoes, cucumber, pepper, red onion, Kalamata olives, oregano and olive oil.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 554 kcal per serving
• Protein: 15 g
• Fat: 44 g
• Carbs: 28 g

Ingredients

• 3 tomatoes
• 1 cucumber
• 1 red onion
• 100 g Kalamata olives in olive oil
• 150 g feta
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 green pepper
• 1 tsp oregano
• 1 pinch of salt

Method

You’ll need: chopping board · knife · mixing bowl · sieve · grater

1. Wash the cucumber, tomatoes and pepper. Cut the cucumber into thick slices, the tomatoes into wedges and the pepper into rings or strips.
2. Peel the red onion, halve it and slice it into thin half-rings. If it's very sharp, put it in cold water briefly, then drain it well.
3. Put the tomatoes, cucumber, pepper, red onion and olives into a large bowl. Season everything lightly with salt and pepper.
4. Stir the olive oil with the red wine vinegar and pour the dressing over the veg. Toss the salad gently so the tomatoes stay juicy.
5. Place the feta on the salad in one piece or break it into rough chunks over the top. Rub the oregano between your hands and sprinkle it over at the end.
6. Serve the Greek salad straight away, ideally lightly chilled. Fresh bread goes well with it.

Good to know

A salad like this is all about good ingredients and not much fuss. Juicy, salty, fresh – and on the table in a few minutes.

Swaps

Feta → sheep's cheese or goat's milk cheese (similar protein content, often a little stronger in flavour); red wine vinegar → lemon juice (fresher, a little milder); green pepper → red pepper (usually sweeter, also contains fibre and vitamin C); onion → shallot (milder).

Allergens

Contains milk from the feta. Well suited to children if the onion is mild and the feta isn't too salty; during pregnancy, only use feta made from pasteurised milk.