Greek Salad

  • Prep Time10 mins
  • Total Time15 mins
  • Makes4 servings
Greek Salad

PHOTO: Nicolas Buisson

The secret to a good Greek salad is quality produce and a healthy dose of dressing. Best mixed by hand, this is a great recipe to get the kids involved with dinner prep.


  • 1 small red onion, peeled

  • 1 small cucumber, peeled

  • 1/2 green bell pepper, cored and deseeded

  • 20 baby plum tomatoes, halved

  • handful capers

  • handful kalamata olives

  • extra-virgin olive oil, to drizzle

  • 6 1/2 oz feta cheese, crumbled

  • 3 oz Cretan barley rusks, broken into small pieces

  • salt

  • microgreens, for garnish


  • Dice the onion, cucumber and green pepper. Add to a large bowl with the tomatoes, capers and olives, and season well with a good pinch of salt. Toss to combine.

  • Mix the ingredients for the vinaigrette together in a small bowl until the honey has dissolved. Pour the vinaigrette over the salad, add the oregano and extra-virgin olive oil and mix thoroughly, ideally using your hands.

  • Finally, scatter over the feta and rusks and garnish with microgreens.

Recipe by Christina Mouratoglou & Adrien Carré and excerpted from Mazi: Modern Greek Food, published by Firefly Books Ltd. 2018. Photo by Nicolas Buisson.

This article was originally published on Aug 20, 2018