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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 mins 4 portions
Sour Earthy

ingredients

  • 300 g small plum tomatos halved
  • 1 peeled cucumber sliced
  • 1 green bell pepper in strips
  • 1 red onion halved and sliced in thin rings
  • 200 g salad cheese (block)
  • 2 tbsp olive oil
  • 100 g black olives, e.g. Kalamata
  • 4 pitas
  • ½ tbsp olive oil
  • 2 tbsp finely chopped fresh oregano leaves
  • ¾ tsp sea salt

Garnish

  • fresh oregano leaves

preparation

1. Arrange the tomatoes, cucumber, bell peppers and onions in a serving dish. Cut the cheese into 4 thick slices and add them to the dish. Drizzle the cheese with a little oil and top with olives.

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

3. Slice each pitta into 5-6 strips and place on a baking sheet lined with aluminium foil. Toast the pitta strips in the middle of the oven on the grill setting – turn them over after about 2 min.

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