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GREEK SALAD

Introduction

Greek Salad is a fresh and vibrant dish from Greek cuisine, known for its simple ingredients and bold natural flavors. It typically combines juicy tomatoes, crisp cucumber, sharp red onion, briny olives, and creamy feta cheese, dressed lightly with olive oil and oregano

Ingredients

Dressing

  • 75 ml Extra-virgin olive oil
  • 30 ml Red wine vinegar
  • 3 nos Garlic clove, minced
  • 3 gms Dried oregano, more for sprinkling
  • 4 gms Dijon mustard
  • 3 gms Sea salt
  • 5 gms Freshly ground black pepper

For the salad

  • 1no English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick
  • 1 no Green bell pepper, chopped into 1-inch pieces
  • 150 gms Cherry Tomatoes, halved
  • 125 gms Feta cheese, cut into ½ inch cubes*
  • 125 gms Red onion, thinly sliced
  • 50 gms Green capsicum
  • 75 gms Pitted Kalamata olives
  • 50 gms Fresh mint leaves

Method

  1. 1. Place Greek Salad Dressing ingredients in a jar and shake until well combined. Set
  2. aside for 20 minutes to let the flavours infuse.
  3. 2. Tomatoes: Cut each tomato into half. If the tomato is watery, scoop out the watery
  4. seeds inside with a teaspoon.
  5. 3. Cucumbers: Slice the cucumber into 1/2cm / 1/5″ thick slices. Or if they are thick
  6. cucumbers, slice the cucumber in half vertically, then slice.
  7. 4. Onion: Peel and finely slice the red onion. I keep it in rings – you could cut it in half then
  8. slice.
  9. 5. Capsicum: Cut into short strips.
  10. 6. Feta: Cut into 1cm / 2/5″ cubes.
  11. 7. Olives: Slice the olives into round slices. Make sure they are evenly cut.
  12. 8. Place the tomato, cucumber, onion, feta and olives in a bowl, sprinkle with oregano
  13. then pour over dressing. Toss to combine. Serve immediately.
  14. Chef Tips
  15. Use large chunks, not small cuts → authentic texture
  16. Always add feta last to keep it intact
  17. Prefer high-quality olive oil → key flavor driver
  18. Avoid over-acidifying → keep it fresh, not sour
  19. Chill ingredients slightly, but don’t serve too cold (kills flavor)
  20. Service Suggestions
  21. Serve in a wide bowl or platter
  22. Garnish with:
  23. extra oregano
  24. olive oil drizzle
  25. Pair with:
  26. grilled chicken or fish
  27. crusty bread
  28. Ideal as a starter or side dish in Mediterranean menus

Chef of the day

Mr.G.SAI CHARAN (BHMCT 2ND SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected him as the Chef of the Day.

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