Big Fat Greek Salad

Big Fat Greek Salad

Oh, I love salad and one of my favourite salads, all the year through, has to be the humble Greek Salad, and what's NOT to love about a tasty Greek Salad?

With plenty of fresh garden vegetables . . .  ripe tomatoes, cucumbers . . .  red peppers  . . .


Fresh herbs . . .  oregano, mint  . . .  and kalamata olives . . .  dark, briney and meaty  . . .


Feta cheese  . . .  moreishly salty, creamy   . . . the sharpness of red onions  . . .  and yes, I forgot to put them in before you say anything.  I knew something was missing when I was taking the photos, but couldn't put my finger on it . . .


It was not until I went in the kitchen to clean up, I noticed them sitting there.  Bad me.  Don't let that stop you from making this fabulous salad however  . . .  it's gorgeous.


 A part of that fabulousity comes from the use of roasted red peppers.  Roasting them brings out their natural sweetness and gets rid of that bitter skin . . .  I have a trick which helps you to do it quickly and easily.


Don't be tempted to use those fancy long, pointed peppers in this . . .  they don't stand up properly to the roasting and are just not thick enough.  You want a plain old thick skinned regular red bell pepper.


I like to use English Cucumbers, because they are seedless . . .  and you can use the whole thing.  


Greek feta . . . I love it.  Tangy.  Creamy.  Salty.  Same with the olives, Greek kalamata.  Beautiful.


This is a really winning Greek Salad, with a punchy dressing composed of a good fruity extra virgin Greek olive oil, fresh lemon juice, seasoning and oregano.  Marinating the roasted peppers in the dressing for a while first, adds an additional layer of flavour.  Altogether, this is quite simply . . . very . . .  very good!


*My Big Fat Greek Salad*

Serves 4

Printable Recipe


  • 2 fresh red peppers
  • 6 TBS extra virgin olive oil
  • 2 TBS fresh lemon juice
  • 1/2 tsp dried oregano
  • 1/2 English cucumber
  • 4 medium vine-ripened cucumbers
  • 1 small red onion
  • 12 to 15 kalamata olives
Read the whole recipe on The English Kitchen