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Greek Salad









Useful Information

Preparation Time –

10 mins

Cooking Time –

0 mins

Difficulty –


Portions –

Serves 2


  • A packet of cherry
    tomatoes on the vine
  • ½ pack button
    mushrooms, sliced
  • ½ courgette, sliced
  • 1 yellow pepper, sliced
  • 1 red pepper, sliced
  • 3 eggs, whichever
    way you prefer them
  • A couple of slices
    of sourdough toast
  • Salt and pepper to
    season, olive oil to drizzle

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    It’s an old favourite, and rightly so. The Greek Salad is full of flavour and nutrients your body needs at this time. Olives supply high quality oils to feed your brain and skin. Tomatoes and onions are full of vitamins to protect fresh full flavour.


    Greek Salad



      • Empty the tub of olives into a large bowl, add the black olives.
      • Half the tomatoes and add to the olives. Cut the feta cheese into bite size cubes (about 1cm size), and finely slice the onion into thin strips.
      • Add everything to the bowl.
      • Drizzle with some balsamic vinegar, not too much at the start, and olive oil. Toss and season to taste.
      • Great served as a main meal with crusty bread or as a starter.
      • Can be kept in the fridge overnight, so leftovers can be used the following day.

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