The salad of the summer. Go on… treat yourself.

While some may not see a salad as a treat, going all out and making a delicious salad is most definitely something of a delight. Rather than our standard lunch-time-soggy-lettuce salad, this Greek Salad from Georgina Hayden for The Guardian is something of a dream and really easy to throw together. The perfect side dish, or go large and have it for a full meal.


  • red onion ½ 
  • red wine vinegar 1 tbsp 
  • ripe tomatoes 500g 
  • Greek or Lebanese cucumber 1 small (or ½ a regular cucumber)
  • green pepper 1 
  • black kalamata olives 12 
  • extra virgin olive oil 3 tbsp, Greek ideally
  • sea salt and freshly ground black pepper
  • feta cheese 150g, in 1 piece 
  • fresh oregano a few sprigs, or ¼ tsp dried


  1. Peel and finely slice the red onion. Place in a large bowl with the red wine vinegar and leave to one side for 15 minutes.
  2. Roughly chop and slice the tomatoes.
  3. Trim and cut the cucumber in half lengthways, then slice into half moons.
  4. Halve the pepper, discarding the seeds, and finely slice into crescents.
  5. Place the chopped veg in the bowl with the onions and tear in the olives, discarding the stones.
  6. Season well and toss together with the olive oil.
  7. Transfer to a platter and top with the feta slab.
  8. Sprinkle over the oregano leaves, fresh or dried, and serve straight away.

Feature image: Martin Poole/The Observer via The Guardian