There’s a reason I keep coming back to this Greek salad — it’s a bit chaotic, wildly colourful, fresh as anything, and somehow manages to feel both scruffy and elegant at once. It reminds me of hot evenings in Greece, where the air smells like grilled meat, cigarette smoke, and herbs crushed underfoot. We’d sit at wobbly tables in tiny coastal towns, ordering “just the salad” like it was nothing — and then bam — it’d show up, loud and proud, topped with a whole slab of feta, like it owned the place.
What I love about this version (Jamie always gets the vibe just right) is how unfussy it is. You’re not slicing everything perfect. You’re not being delicate. You just chop, toss, drizzle, and trust the veg. The cucumber gets fork-scratched, the olives are squished right into the bowl, and the feta? It doesn’t get crumbled. It sits there like a boss.
Why You’ll Love It
- Fresh as a sea breeze — herbs, tomato, and cucumber straight up sing
- Ridiculously easy — no cooking, just good chopping
- That block of feta on top = dramatic and delicious
- Perfect side or light main for warm days or sad desk lunches
- Great way to use up soft tomatoes and tired cucumbers
- Leftovers become an amazing gazpacho (yes, really — Jamie said it first)
Ingredients
- 1 medium ripe tomato
- 200g cherry tomatoes
- 1 beef tomato
- 1 medium red onion, peeled
- 1 cucumber
- 1 green pepper
- A handful of fresh dill
- A handful of fresh mint leaves
- A large handful of black olives, stoned
- 1 tbsp red wine vinegar
- 3 tbsp good-quality Greek extra virgin olive oil
- 200g block of feta cheese
- 1 tsp dried oregano
How to Make It
Mix up your tomatoes:
Slice the regular tomato into chunky wedges, halve the cherry tomatoes, and slice the beef tomato into thick rounds. Toss the lot into a big salad bowl — the kind you’d serve crisps in at a party.
Slice your onion wafer-thin:
You want the onion paper-thin so it melds into the salad, not dominate it. Use a mandolin if you’re brave, or just slice slow with a sharp knife. Add it to the bowl.
Fork your cucumber (yes, really):
Take a fork and drag it down the length of the cucumber to make those deep, jagged ridges in the skin. It’s weirdly fun. Then chop it into thick half-moons and throw it in.
Pepper prep and herb chop:
Deseed your green pepper and slice it into rings. Roughly chop the dill and most of the mint. Keep a few baby mint leaves aside for the garnish. Into the bowl it all goes.
Squish your olives right in:
Grab a handful of black olives and give them a gentle squeeze over the bowl — they’ll break a little and release their briny magic into the salad. Then drop them in. It’s messy but worth it.
Dress and toss:
Add a pinch of sea salt, the vinegar, and a generous glug of olive oil. Use your hands to gently toss everything — get in there. You’ll smell herbs, tomato, and vinegar mixing like they’ve always belonged together.
Crown it with feta:
Place your block of feta right on top. Don’t crumble it. Let it be bold. Sprinkle oregano over the feta and top with your leftover mint leaves. Finish with one last drizzle of olive oil and serve, proudly rustic.
Common Mistakes and How to Dodge Them
Why is my salad watery?
If your tomatoes are super juicy, drain off a bit of liquid before dressing. Or just lean into it — it’s extra flavourful.
My onions are too strong. Help?
Soak them in a splash of vinegar or cold water for 10 minutes first. Mellow city.
Can I use crumbled feta instead?
Sure, but you’ll lose the whole “look at me” moment. The block’s got drama.
Forgot the herbs! Is it ruined?
Not at all — the dill and mint add dimension, but the salad can still shine without.
Storage and Reheating
This salad is best fresh — after about a day, the tomatoes go mushy and the cucumber gets a bit sad. But if you’ve got leftovers, keep them in the fridge for up to 24 hours. Don’t freeze — ever. That’s a Greek tragedy waiting to happen.
No reheating. Just serve cold or room temp. And if you’re feeling bold, blitz the leftovers into a chilled gazpacho with a splash more olive oil and some ice. Wildly good.
Frequently Asked Questions
Is this a main or a side?
Honestly, both. It makes a dreamy light lunch or a bold side next to grilled lamb or fish.
Can I skip the olives?
You can… but they bring serious salty flavour. Maybe swap in a few capers instead?
What if I don’t have red wine vinegar?
White wine vinegar or a squeeze of lemon will do the job. Just adjust to taste.
How do I make it vegan?
Swap the feta for a plant-based alternative or just leave it out. The veg and herbs still deliver big flavour.
Nutrition Facts (Per Serving)
- Calories: 220
- Fat: 18g
- Carbs: 9g
- Protein: 6g
- Sodium: 290mg
- Sugar: 5g
Jamie Oliver Greek Salad Recipe
Description
A fresh, bold Greek salad with juicy tomatoes, crunchy cucumber, briny olives, and a dramatic slab of feta — tossed in a tangy, herb-laced dressing.
Ingredients
Instructions
- Slice all tomatoes into various shapes, toss in a bowl.
- Finely slice onion and add it in.
- Fork-scratch cucumber skin, slice and add to bowl with pepper rings.
- Roughly chop herbs (save a few mint leaves). Add to salad.
- Squeeze olives over salad, then toss in.
- Add vinegar, olive oil, salt, and gently toss everything.
- Place feta block on top, sprinkle with oregano and mint. Drizzle with oil to finish.
Notes
- Use your hands to toss — the dressing coats better.
- Don’t over-salt — the feta and olives add plenty.
- For extra freshness, keep ingredients chilled until ready to serve.
- Leftovers can be turned into gazpacho — seriously. Try it.