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Greek salad

Greek salad

Perfect for a warm day - our recipe for Greek Salad will almost take you to Greece while you eat it. It’s full of authentic flavours that’s bound to trigger memories of sunny days. A beautiful dish full of salty olives, nice feta cheese, peppery olive oil, crisp greens and aromatic oregano. What’s not to like?

30 min 4 portions
Tomatoey Sour


  • 10½ ounces small plum tomatoes (halved)
  • 1 peeled cucumber (sliced)
  • 1 green bell pepper (in strips)
  • 1 red onion (sliced in thin half-rings)
  • 7 ounces salad cheese (block)
  • 2 tbsp olive oil
  • 3½ ounces black olives, e.g. Kalamata
  • 4 pitas
  • ½ tbsp olive oil
  • 2 tbsp finely chopped fresh oregano leaves
  • ¾ tsp sea salt


  • fresh oregano leaves


1. Arrange the tomatoes, cucumber, bell peppers and onions in a serving dish.

2. Cut the cheese into 4 thick slices and add them to the dish.

3. Drizzle the cheese with a little oil and top with olives.

4. Brush the pitas with oil, sprinkle with oregano and salt and press slightly to make the seasoning stick.

5. Slice each pita into 5-6 strips and place on a baking sheet lined with tin foil.

6. Toast the pita strips in the middle of the oven on the grill setting – turn them over after about 2 min.

Tips & tricks

Arrange the warm, toasted pita strips on the Greek salad serving dish, garnish with oregano and serve – either as it is or as a side dish with grilled meat or fish.