Lemony Greek salad

    45 min

    A fresh and tasty Greek salad. Goes well with summer grilled meats and Mediterranean foods. Great the next day in pitta bread or an encore.


    Gisborne-Hawke's Bay, New Zealand
    1 person made this

    Serves: 6 

    • 1 tablespoon lemon juice
    • 1 tablespoon olive oil
    • 1 tablespoon mint jelly
    • 1 tablespoon capers, finely chopped
    • 1 heaped teaspoon garlic paste
    • 3 tomatoes
    • 1/2 cucumber
    • 1 red onion
    • 200g feta cheese
    • 1 handful basil
    • 1 small handful flat leafed parsley

    Prep:15min  ›  Extra time:30min chilling  ›  Ready in:45min 

    1. Mix lemon juice, olive oil, jelly, capers and garlic and set aside.
    2. Dice tomatoes, cucumber, onion and feta into cubes (1cm or as desired). Put diced ingredients in a salad bowl.
    3. Coarsely chop the herbs and add to the bowl and toss through other ingredients.
    4. Chill in the fridge and just before serving add the dressing and toss through.


    Use fresh mint leaves instead of the jelly. The jelly will need blending into the other dressing ingrediants. I break it up by pressing lumps of it with the back of a spoon or fork.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    Made this for guests and it went down a treat and we enjoyed it the next day. Gonna make this more over the summer.  -  04 Jun 2011