Description
Jamie Oliver’s Greek Salad is a fresh and rustic dish that combines chopped cucumber, juicy tomatoes, red onion, olives, and feta cheese, all tossed in a punchy oregano and red wine vinegar dressing. Often served with a drizzle of olive oil and garnished with fresh herbs, it’s both simple and flavorful—ideal for hot days or lighter meals.
Ingredients
-
Ripe Tomatoes (4–5 medium, chopped into wedges or chunks)
-
Cucumber (1 medium, peeled or unpeeled, sliced into half moons)
-
Red Onion (½, finely sliced)
-
Kalamata Olives (a handful, pitted or whole)
-
Feta Cheese (200g / 7 oz, cut into chunks or crumbled)
-
Fresh Oregano or Dried Oregano (½ tsp for dried, or 1 tsp fresh leaves)
-
Red Wine Vinegar (2 tbsp)
-
Extra Virgin Olive Oil (4 tbsp)
-
Salt and Black Pepper (to taste)
-
Optional: Green pepper slices, capers, or fresh mint
Instructions
Chop the tomatoes into wedges, slice the cucumber, and finely slice the red onion. Add all to a large salad bowl.
Scatter the Kalamata olives over the vegetables. Cut the feta into bite-sized chunks (or crumble if preferred) and add to the bowl.
In a small bowl or jar, whisk together the red wine vinegar, olive oil, oregano, salt, and black pepper until emulsified.
Pour the dressing over the salad and gently toss to coat the ingredients evenly. Be careful not to break the feta too much.
Garnish with more oregano or fresh herbs if desired. Serve immediately, or let rest 5–10 minutes to allow flavors to blend.