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Credit: Stee Louw and Danielle Langston

Equipment needed

  • Large bowl
  • chopping board
  • sharp knife
  • tablespoon
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Greek salad
(Serves 4)
Preparation time: 10-15 minutes


  • 2 tbsp of white wine vinegar or lemon juice
  • 5 spring onions or 1 small onion washed, trimmed and chopped
    in to small slices (If using spring onions don’t remove the green part.
    If using an onion cut it into quarters and slice as finely as possible)
  • 500g tomatoes, washed and cut into 1cm cubes
  • Half a cucumber, washed and cut into 1cm cubes
  • 1 packet of feta cheese, cut or crumbled in to small chunks
  • 1 iceberg or cos lettuce, washed and chopped in to small pieces


  • 3 sticks of celery, washed and sliced finely
  • 1 red or yellow pepper, washed and cut into 1cm cubes
  • A handful of parsley or coriander, roughly chopped


  1. Put the vinegar or lemon juice into a salad bowl and mix in a pinch of salt and pepper to make a salad dressing.
  2. Add the chopped spring onions or onion to the salad dressing.
  3. Add the tomatoes and cucumber.
  4. If using celery or pepper, add them.
  5. If using herbs add them to the bowl too.
  6. Gently mix the salad so that all the ingredients are coated with the dressing.
  7. Add the chopped spring onions or onion to the salad dressing.
  8. Taste and adjust the seasoning if necessary.
  9. Just before serving, add the feta cheese and lettuce to the rest of the salad, mix well and serve straight away.

Budget tips: Use tinned fish such as mackerel or sardines instead of feta cheese.

Storage: Can keep for one day in the fridge.

Swaps and additions: Sprinkle 2 tablespoons of toasted pumpkin seeds and 2 tablespoons of toasted sunflower seeds over the salad. For a change use grilled low fat haloumi instead of feta.

Serving suggestions: Try this salad in pitta bread or in a wrap. Serve as accompaniment to a main meal – for example Spanakopita – Greek spinach and feta pastries.