Great Greek salad


  • Prep Time10 mins
  • Total Time10 mins
  • Makes6 to 8 Servings

Fresh mint perks up this traditional salad loaded with tomatoes, cucumber and tangy feta. We prefer Greek feta, because it has a fuller flavour than the other types.


  • 1/2 cup olive oil

  • 3 tbsp red-wine vinegar

  • 2 to 3 garlic cloves

  • 1 tsp anchovy paste, optional

  • 1 tsp dried oregano leaves

  • 1 large head romaine

  • 2-Jan red onion, thinly sliced

  • 1 small English cucumber

  • 1 pint cherry or grape tomatoes

  • 1/2 cup kalamata olives

  • 1/2 cup shredded fresh mint

  • 250 g feta

  • toasted pita crisps, optional


  • For dressing, in a medium bowl, whisk oil with vinegar, 2 garlic cloves, anchovy paste and oregano until evenly mixed. Taste and add remaining garlic clove, if you wish.

  • Tear romaine into bite-sized pieces and place in a large bowl with onion. Slice cucumber in half lengthwise, then thinly slice. Cut tomatoes in half. Pit olives and thickly slice. Add cucumber, tomatoes, olives and mint to romaine. Stir dressing, then pour three-quarters of it over salad and toss. Taste and add remaining dressing, if needed. Crumble feta overtop. Add toasted pita crisps for a flavourful crunch.

Nutrition (per serving)

Calories 197, Protein 6g, Carbohydrates 8g, Fat 17g, Fibre 2g.

Toasted pita crisps

Lightly brush both sides of a few pitas with oil, then sprinkle with garlic salt. Slice into small wedges and spread out on a baking sheet. Toast in a 350F (180C) oven for about 8 min.