The ULTIMATE Greek Salad Recipe

Today, we’re going to take the beloved Greek salad, a side dish loved by many, and elevate it into an exciting plated starter that will impress your family and friends. With its fresh herbs, crisp cucumber, sweet tomatoes, tangy feta cheese, and the richness of olives, this Greek salad-turned-plated starter is unbeatable. Let’s dive into the step-by-step process of creating this visually stunning and delicious dish that will leave your guests craving for more.

Preparing the Feta Cheese 

Begin by using a 250-gram (approximately 9-ounce) block of feta cheese, which is enough for four to five portions. Pat the outside of the cheese dry with a paper towel to remove excess liquid. Cut the cheese in half and then halve each piece again to get perfectly even portions. Drizzle half a teaspoon of extra virgin olive oil on each portion, and sprinkle freshly cracked black pepper over them. Add a few fresh oregano leaves, slightly bruising them to release their flavors. Set the feta portions aside for marinating.

Slicing the Red Onion 

Cut a red onion in half through the root, and then peel off the outer paper layer and the first layer of flesh, ensuring nice, delicate slices. Chop off the root at a 45-degree angle to create even slices. Soak the onion slices in ice water to remove some of the harsh onion flavor.

Slicing the Green Pepper and Cucumber 

Slice a fresh green pepper through the middle, supporting the sides with your fingers to maintain the natural shape. Remove the pith and seeds, leaving behind two slices per plate. Slice the cucumber into super thin, delicate slices using an exaggerated forward and backward motion with a knife or a mandolin.

Preparing the Cherry Tomatoes 

Cut cherry tomatoes in various ways to keep things interesting. Slice some top to bottom, others through the equator, and some diagonally. Season the tomatoes with a sprinkle of flaky sea salt and let them marinate for 10 minutes.

Plating the Salad 

Treat your plate like a clock face and start by arranging the cucumber slices in a fish scale effect, overlapping them slightly. Place the marinated feta on top of the cucumber. Arrange halved cherry tomatoes and green pepper slices for contrast and height on the plate. Add pitted kalamata olives and a few caper petals for extra flavor. Drizzle a few drops of lemon juice over the plate to add acidity. Garnish the salad with fresh oregano and basil leaves, and finally, add some thinly sliced red onions. Season the salad lightly with flaky sea salt and drizzle a touch of extra virgin olive oil to finish.

The vibrant colours, fresh flavours, and thoughtful presentation make this dish a true showstopper. With its combination of feta cheese, juicy tomatoes, refreshing cucumbers, and zesty olives, this plated Greek salad starter is a great way to kick off any meal or special occasion. So the next time you want to impress your family and friends, remember this recipe and enjoy the compliments that come your way. Happy cooking!

The ULTIMATE Greek Salad Recipe

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This is one of my favourite salad recipes, I will show you how to turn this famous side dish into a beautifully plated starter to amaze your family and friends. Happy cooking!

Ingredients

• 250g / 9oz Feta cheese
• 1 x Red onion
• 1 x Green Pepper (med/large)
• 1 x Cucumber
• 20 x Kalamata olives
• 1 x Lemon
• Fresh basil
• Fresh oregano
• Capers
• Extra virgin olive oil
• Flakey sea salt
• Cracked black pepper

Instructions

1. Begin by preparing the feta by patting it dry with a piece of paper towel.
2. Cut the block of cheese in half, then cut those halves in half again to ensure even portions.
3. Place the feta portions on a flat plate or tray.
4. Spread half a teaspoon of extra virgin olive oil evenly over the surface of each portion of cheese.
5. Sprinkle cracked black pepper over the top of each portion of cheese.
6. Pick apart fresh oregano leaves over the top of the feta, bruising them slightly with your fingers.
7. Place the prepared feta to one side.
8. Prepare the red onion by cutting it in half through the root and discarding one half.
9. Cut off the top of the onion and peel off the outside paper layer and the first layer of flesh.
10. Chop off the root at a 45 degree angle to ensure even slices.
11. Turn the onion so the lines are facing the same direction as your knife and take thin slices.
12. Continue to prepare the remaining ingredients: cherry tomatoes, capers, basil, kalamata olives, lemon, cucumber, green pepper.
13. Assemble the salad on a plate, bowl or platter and enjoy.