Greek salad

Hola peeps. Yesterday was D’s b’day & I felt like an absolutely terrible wife on saturday morning (the day before D’s b’day) cos I totally totally missed out on the dates & did not realise what day/ date we were on. When D’s mom was asking him what sweet she can make, I was asking her if it was D’s star b’day the day after 😀 :D. Felt terrible especially adding on to the fact that I have been mentally planning & preparing at least a week or 2 in advance for Adya’s b’day. I definitely do not want to miss out on any loved ones’ important day and definitely not D’s :). Anyways, salvaged the whole thing by buying him something he wanted. A vanilla sponge cake was baked yesterday evening when my niece Tash & Adya were around and the cake was duly cut by these 2 important people :D. D wasn’t even there for the cake cutting hahahaha. The cake was made for Tash & Adya using D’s b’day as a reason – that’s genuinely the truth. D couldn’t care less about me baking a cake nor him cutting it :D.

Anyways, this greek salads is one of my all time favorite salads. My office cafe has 1 version of it and that was what I started having first. I realised this is a filling & simple salad. I started making this on my own for my own self since I realised we can always customize things as per our taste way better than what we get outside & ofcourse, the cost is probably 1/3 or 1/4 of what we get outside.

Greek Salad
Prep Time
5 mins
Cook Time
5 mins
Course: Salad
Cuisine: International
Servings: 1 person
  • 1 medium cucumber
  • 1/2 medium capsicum
  • 1 medium tomato
  • 1 small onion
  • few lettuce leaves
  • 1/4 cup black or kalamata olives
  • 1/4 cup feta cheese cubes
  • 1/2 tsp dried oregano
  • 2 tbsp lemon juice
  • 1.5 tsp olive oil
  • 1/4 tsp salt
  1. Wash all the vegetables & pat them dry or let them air dry for a bit (especially the lettuce). 

  2. Peel the skin of the cucumber (not a mandated step but I prefer removing the skin of cucumber somehow).

  3. Chop the cucumber, capsicum, tomato into slightly big chunks. Chop the onion into thing/ long slices. 

  4. Roughly tear the lettuce leaves with ur hand & place it in a wide bowl. 

  5. Add the cucumber, capsicum, tomato, onion & olives. Mix everything well. 

  6. In a small bowl, mix together all the ingredients for the dressing - lemon juice, olive oil, salt & oregano. 

  7. Right before serving, add the feta cubes (you can also crush them & sprinkle them all over the salad if you want feta in every bite of the salad).

  8. Pour the dressing all over the salad & toss everything together. Serve. 

Recipe Notes
  1. I like this salad to be served a little chill.
  2. You might think the size of the veggies don't change the taste but I feel different. I find that this salad tastes much better with slightly bigger chunks of veggies :D.
  3. If I don't intend on having the salad immediately, I mix everything except the tomato, feta cubes & the dressing. I add these right before I wanna dig in. If you are someone who likes the dressing to be soaked into the ingredients, then you can add just the tomato & feta in the end & add the dressing before hand. That's still fine. 
  4. Cherry tomatoes would ofcourse be way better in any salad. I didn't have them on hand & used regular tomatoes. 
  5. I like to keep this salad somehow as basic as possible & so, do not even prefer adding chilli flakes to it :D. However, you can jazz it up a bit if you like to. 
  6. White wine vinegar or Apple cider vinegar can be used as lemon substitutes. However, I like the original lemon flavour in it. 
  7. Do not go stingy on the olive oil. 
  8. Feta is really salt. So go easy on the salt.

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