The classic Greek salad elevated — chunky vegetables, creamy barrel-aged feta, kalamata olives and a simple oregano dressing.
🍽 Ingredients
- 200g barrel-aged feta cheese, cut into large cubes
- 4 ripe tomatoes, cut into wedges
- 1 large cucumber, halved lengthways and sliced
- 1 green capsicum, sliced
- ½ red onion, thinly sliced
- 100g kalamata olives
- 4 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and black pepper
🔧 Method
- Arrange the tomatoes, cucumber, capsicum and red onion on a large serving plate.
- Scatter the olives over the vegetables.
- Place the feta cube (or cubes) on top — traditionally feta is not crumbled in a Greek salad.
- Whisk together the olive oil, red wine vinegar, oregano and seasoning.
- Drizzle generously over the entire salad.
- Finish with an extra sprinkle of dried oregano and serve with crusty bread.
💡 Tips & Notes
The secret is using barrel-aged feta (packed in brine) rather than the dry, crumbly supermarket variety. Let the dressed salad sit for 5 minutes before serving so the vegetables absorb the dressing.
