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–+ servings

An Island Chef Greek Salad Recipe

Christian Gott - An Island Chef
Four generous portions served with some crusty bread; you can peel the cucumber if bitter and substitute some cherry tomatoes for half of the tomato wedges if desired. For the perfect boiled egg see my recipe here.
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Prep Time 15 minutes
Cook Time 10 minutes

Ingredients
  

  • 4 x 100 gr Feta pieces
  • 2 Baby Gem Lettuce washed and dried ( optional )
  • 8 good sized Tomatoes cut into wedges
  • 4 Beetroot cooked and cut into wedges ( optional )
  • 4 free-range Boiled Eggs
  • 1 Cucumber sliced
  • 1 small Red Onion thinly sliced
  • 1 jar Marinated Olives
  • 1 heaped teaspoon dried Oregano
  • 150 ml quality Greek Olive Oil
  • 50 ml Red Wine Vinegar
  • Sea Salt and freshly ground Black Pepper
Course Main Course, Main Dish, Side Dish
Cuisine Greek, Mediterranean
Servings 4 people

Instructions
 

  • Wash, dry and prepare the salad vegetables. Peel and quarter the boiled eggs.
  • Chop and place the lettuce in the bottom of four bowls and top with the salad vegetables, eggs and the olives.
  • Top with a piece of feta and a few extra slices of red onion and season carefully. Do not go overboard with the salt. Dress with the oil, a splash of red vinegar and a generous sprinkle of oregano.

Notes

Allergens in this recipe are;
 
 
  Milk Eggs Possibly sulphites in the Red Wine Vinegar
 
 
Please see the allergens page
Keyword Feta Cheese Salad, Greek Salad, Salad
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