Healthful Greek-style salad



Serves 2 as a main or 4 as a side


  • 200g cherry tomatoes, halved horizontally
  • 1/2 cucumber, roughly peeled, quartered lenghtways and then chopped into chunks
  • 1/2 fennel, core removed. Very thinly sliced and then chopped to a fine dice
  • 1 celery stalk, sliced into 3 lenghthways and very finely sliced
  • 100g mixed pitted olives
  • 100g feta, cubed
  • 1 spring onion, peeled and sliced
  • 1 handful fresh or dried light herbs (either just one or a mix of mint, basil, chives and/or parsley)
  • 2 tablespoons rapeseed oil
  • 2 tablespoons cider vinegar
  • Large pinch of Maldon sea salt
  • Good grind of black pepper


Prep time: 10 minutes
Cooking time: 0
Total time: 10 minutes

Healthful Greek-style salad

Clean, crisp, crunchy, chunky, salty, fresh, juicy, zesty… all words to describe this beautiful summer salad. I say Greek-style salad as I’ve mixed it up a bit as I tend to be a bit disappointed otherwise if this is all I have for a meal. Here I’ve added fennel and celery for extra goodness, leaving you feeling fuller and with added healthfulness. I also use a spring onion instead of raw red onions as there is nothing worse than walking around all afternoon with onion breath!


In a medium sized bowl mix together the vegetables. Add the oil, vinegar and herbs. Season well with Maldon salt and pepper and give it a good stir.

Add in the feta cubes and olives and give it another good stir. Taste and adjust the seasoning as necessary.



This salad works well prepared a few hours in advance and will keep in the fridge for a day or two.”

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