Recipes / Sides
Greek salad
Chunky tomato, cucumber, green pepper, red onion, olives and feta with oregano and an oil and vinegar dressing, the fresh salad most braais need.
- CoalsGas
- No fire needed
- Prep
- 15 min
- On the fire
- 0 min
- Serves
- 4 to 6
Ingredients
Salad
Dressing
Method
- Put the tomatoes, cucumber, green pepper and onion in a wide bowl or on a platter.
- Scatter the olives over and lay the feta on top in a block or in large pieces.
- Whisk the oil, vinegar, salt and pepper together.
- Sprinkle the oregano over the feta, pour the dressing over everything and serve straight away.
Done when: the vegetables are cold and crisp and the dressing has only just gone on, so nothing has gone soggy.
Tips
- Salt draws water out of the tomatoes. Dress the salad at the table, not an hour before.
- Soak the sliced onion in cold water for 10 minutes if you find it too sharp.
- There is no lettuce in a traditional Greek salad. Add some if you want the bowl to go further.
Greek salad came to South Africa with the Greek families who ran corner cafés across the country from the early 1900s. It became the standard fresh salad at braais, a cool, sharp contrast to fatty chops and wors. It goes well with Karoo-style lamb chops.
Source
Adapted from Greek salad (Horiatiki salata) at I Cook Greek.