Chunky Greek Salad

An amazing tasting salad with a Mediterranean influence.


  • 1 medium sized ripe tomato
  • 200 g ripe cherry tomatoes
  • 1 beef tomato
  • 1 medium red onion, peeled
  • 1 cucumber
  • 1 green capsicum
  • 1 handful fresh dill
  • 1 handful fresh mint leaves
  • 1 large handful black olives, stoned
  • pinch of sea salt
  • 1 tbs red wine vinegar
  • 3 tbs quality Greek extra virgin olive oil
  • 200 g block feta cheese
  • 1 teaspoon dried oregano


  1. Slice tomatoes into different shapes. Medium – wedges, cherry – halves, beef tomato – discs; & put into a large bowl.
  2. Thinly slice the red onion and put into the bowl.
  3. With a fork, make deep grooves in the cucumber down it’s length. Slice thickly.
  4. Remove seeds from capsicum and cut into rings. Add to the bowl along with cucumber.
  5. Leave a couple of mint leaves aside and chop the dill and majority of the mint leaves and put into the bowl.
  6. Squeeze the large handful of olives over the ingredients in the bowl then add them in.
  7. Add salt, vinegar and extra virgin olive oil & toss together.
  8. Break up the feta and spread it on top of each serving along with a sprinkling of oregano & use the spare mint leaves as garnish. Drizzle with a little more extra virgin olive oil and serve.

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