Greek salad







Cook Time

00-00 Min


  • 4 large beefsteak tomatoes, about 700g/11 ⁄2lb in total
  • 1 large cucumber
  • 2 red onions
  • 1 Cos lettuce
  • 100g/4oz pitted black olives
  • 225g/8oz feta cheese

For the dressing

  • 125ml/4fl oz olive oil
  • 50ml/2fl oz lemon juice
  • 3 tablespoons chopped fresh coriander leaves
  • pinch of granulated sugar
  • salt and ground black pepper
  • Cut the tomatoes into bite-size chunks, discarding the cores. Cut the cucumber in half crossways, then cut a cross in the end of each piece and cut into quarters. Cut the quarters crossways into bite-size pieces. Peel the onions and cut into thin wedges. Shred the lettuce.
  • Whisk the dressing ingredients together in a jug. Put all the salad vegetables in a large bowl, add the olives and toss the ingredients together using your hands.
  • Pour the dressing over, and toss gently to mix, then crumble over the feta cheese. Serve immediately
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