Green Greek salad

Adam Liaw
Cheese-free Greek salad.
Cheese-free Greek salad. Photo: William Meppem

Is a Greek salad still a Greek salad without feta? Regardless of your opinion, it still makes a fantastic side dish. And of course you can always add feta if you want to.


2 small Lebanese cucumbers

1 tomato

½ green capsicum

½ cup kalamata olives

150g mixed baby salad leaves


½ small red onion, finely sliced

1½ tbsp red wine vinegar

1 tsp Dijon mustard

½ tsp dried oregano

½ tsp honey

3 tbsp olive oil

salt and black pepper, to season


1. For the vinaigrette, combine the ingredients in a small jar and shake to combine. Taste and adjust the seasoning. Set aside until ready to serve.

2 Peel the Lebanese cucumbers, quarter them lengthways and cut into 2cm pieces. Cut the tomato into wedges. Remove the seeds from the capsicum and slice thinly. Add the olives and baby salad leaves, toss the ingredients together, and serve with the dressing.

Also try: Lamb chops and cauliflower with garlic and lemon yoghurt

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.

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