Greek Salad
Greek salad with brined black olives, creamy feta, and dried oregano served family-style over crisp cucumber and tomatoes.
1piece
600g
400g
80g
4tbsp
2tbsp
2tsp
1pinch
1pinch
200g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | ![]() | 1piece | — | — | |
| 2 | ![]() | 600g | — | — | |
| 3 | ![]() | 400g | — | — | |
| 4 | ![]() | 80g | — | — | |
| 5 | ![]() | 4tbsp | — | — | |
| 6 | ![]() | 2tbsp | — | — | |
| 7 | ![]() | 2tsp | — | — | |
| 8 | ![]() | 1pinch | — | — | |
| 9 | ![]() | 1pinch | — | — | |
| 10 | ![]() | 200g | — | — |
Place the red onion on the now-clear chopping board.
Red onion · 1 piece
Slice the red onion into thin rounds.


Transfer the sliced onion to the large salad bowl.

Place the tomatoes on the chopping board.
Plum tomatoes · 600 g
Transfer the tomato wedges to the salad bowl.

Place the cucumber on the now-clear chopping board.
Cucumber · 400 g
Halve the cucumber lengthways, then cut into thick half-moons.


Transfer the cucumber to the salad bowl.

Add the black olives to the salad bowl.
Black olives · 80 g
Measure the olive oil into the jar.
Extra-virgin olive oil · 4 tbsp
Add the red wine vinegar to the jar.
Red wine vinegar · 2 tbsp
Add the dried oregano to the jar.
Dried oregano · 1 tsp
Add the salt to the jar.
Salt · 1 pinch
Add the black pepper to the jar.
Black pepper · 1 pinch
Screw the lid tightly onto the jar.

Shake the jar vigorously until the dressing is well combined.

Pour the dressing over the salad.

Toss the salad gently to coat everything in the dressing.


Transfer the dressed salad to a large serving bowl.

Lay the slab of feta on top of the salad.
Feta · 200 g
Sprinkle a little more dried oregano over the feta and serve.
Dried oregano · 1 tsp
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 piece | ![]() | Place the red onion on the now-clear chopping board.⏱ 5sResultWhole red onion |
| 2 | Whole red onionstep 1 | ![]() ![]() | Peel the red onion.⏱ 20sResultPeeled red onion |
| 3 | Peeled red onionstep 2 | ![]() ![]() | Slice the red onion into thin rounds.⏱ 40sResultThinly sliced red onion |
| 4 | Thinly sliced red onionstep 3 | ![]() | Transfer the sliced onion to the large salad bowl.⏱ 10sResultThinly sliced red onion |
| 5 | 600 g | ![]() | Place the tomatoes on the chopping board.⏱ 5sResultWhole tomatoes |
| 6 | Whole tomatoesstep 5 | ![]() ![]() | Cut the tomatoes into generous wedges.⏱ 4 minResultTomato wedges |
| 7 | Tomato wedgesstep 6 | ![]() | Transfer the tomato wedges to the salad bowl.⏱ 10sResultTomato wedges and thinly sliced red onion |
| 8 | 400 g | ![]() | Place the cucumber on the now-clear chopping board.⏱ 5sResultWhole cucumber |
| 9 | Whole cucumberstep 8 | ![]() ![]() | Halve the cucumber lengthways, then cut into thick half-moons.⏱ 1 minResultThick cucumber half-moons |
| 10 | Thick cucumber half-moonsstep 9 | ![]() | Transfer the cucumber to the salad bowl.⏱ 10sResultThick cucumber half-moons and tomato wedges and thinly sliced red onion |
| 11 | 80 g | ![]() | Add the black olives to the salad bowl.⏱ 10sResultTomato wedge mixture |
| 12 | 4 tbsp | ![]() | Measure the olive oil into the jar.⏱ 10sResultLight olive oil |
| 13 | 2 tbsp | ![]() | Add the red wine vinegar to the jar.⏱ 10sResultLight olive oil and red wine vinegar |
| 14 | 1 tsp | ![]() | Add the dried oregano to the jar.⏱ 5sResultLight olive oil and red wine vinegar and dried oregano |
| 15 | 1 pinch | ![]() | Add the salt to the jar.⏱ 5sResultLight olive oil and red wine vinegar mixture |
| 16 | 1 pinch | ![]() | Add the black pepper to the jar.⏱ 5sResultLight olive oil and red wine vinegar mixture |
| 17 | — | ![]() | Screw the lid tightly onto the jar.⏱ 5s |
| 18 | — | ![]() | Shake the jar vigorously until the dressing is well combined.⏱ 15sResultShaken oregano dressing |
| 19 | Shaken oregano dressingstep 18 | ![]() | Pour the dressing over the salad.⏱ 10sResultTomato wedge mixture |
| 20 | — | ![]() ![]() | Toss the salad gently to coat everything in the dressing.⏱ 20sResultDressed greek salad |
| 21 | Dressed greek saladstep 20 | ![]() | Transfer the dressed salad to a large serving bowl.⏱ 10sResultDressed greek salad |
| 22 | 200 g | ![]() | Lay the slab of feta on top of the salad.⏱ 10sResultDressed greek salad and feta |
| 23 | 1 tsp | ![]() | Sprinkle a little more dried oregano over the feta and serve.⏱ 5sResultGreek Salad |
| Total Time | 11 min | ||
| Nutrient | Per serving |
|---|---|
| 355kcal | |
| 13g | |
| 28g | |
| 10g | |
| 16g | |
| 11g | |
| 4g | |
| 744mg |
Greek Salad
Greek salad with brined black olives, creamy feta, and dried oregano served family-style over crisp cucumber and tomatoes.
What you’ll doYou will prep the vegetables in sequence — onion, tomatoes, cucumber — before adding the olives to the bowl. The dressing is shaken together in a jar, poured over, and the salad tossed gently before being transferred to a serving bowl with a whole slab of feta laid on top and a final scatter of oregano. The only moments that require attention are the thickness of your cuts and ensuring the dressing is fully emulsified before it goes on.
Ingredients
- Red onion1 piece
- Plum tomatoes600 g
- Cucumber400 g
- Black olives80 g
- Extra-virgin olive oil4 tbsp
- Red wine vinegar2 tbsp
- Dried oregano2 tsp
- Salt1 pinch
- Black pepper1 pinch
- Feta200 g

