Feta and Olive Salad

This feta cheese and olive salad also known as a Greek salad is so simple but so delicious so if you’re looking for a quick healthy meal then look no further. There is no cooking involved so you can have this meal ready in no time. You can enjoy this salad for lunch, dinner or you can have it as a side salad.

Each year as the weather gets warmer, I’m usually tend to make quicker and sometimes cooler meals. I find cooler meals much more enjoyable when its warm and I love to experiment with different salads. This salad is one of my favourites and I tend to make it regularly over the warmer months as it pairs nicely with many main dishes.

This salad is healthy and filling and contains many nutrients that are important for health. It is high in unsaturated fat, low in saturated fat and perfect for those following a low carb or gluten free diet. The salad can be served on its own as a main or it can be served as a side salad with chicken, lamb or fish.

Ingredients for Feta and Olive Salad

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

• Lettuce – I use romaine. Other leaves you can use include spinach, rocket or watercress.
• Onion – for this recipe I use red onion.
• Cucumber – use English cucumber
• Tomatoes – I use cherry tomatoes.
• Feta cheese – use Greek style feta.
• Olives – use any black or green olives.

For the Dressing

• Lemon – squeezed from a fresh lemon.
• Mustard – I use Dijon mustard.
• White wine vinegar – or distilled vinegar.
• Olive oil – I use extra virgin.
• Garlic puree – or garlic paste.
• Seasonings – salt and black pepper.

How to Make Feta and Olive Salad

1. Wash all the salad items and dry them with kitchen towel. Chop the lettuce, red onions and cucumbers then add them to a bowl and also add in the cherry tomatoes. Chop the feta cheese into small pieces then add it to the salad then add in the olives.

2. Mix all the dressing ingredients together then pour it onto the salad just before serving.

Recipe Tips

• This recipe makes enough for two as a main or 4 as a side dish. 
• To avoid the salad going soggy, don’t add the dressing until you are ready to serve the salad.
• The nutrition below includes the dressing and is based on serving it as a side salad between 4.

Nutrition

Nutrition based on 1 serving - Calories: 106kcal | Fat: 8.3g | Saturates: 2.8g | Carbs: 4.2g | Sugar: 2.9g | Fibre: 1.6g | Protein: 3.6g | Salt: 0.96g.

Storage

You can make this Greek salad in advance and store it in the fridge for up to 2 days.

Recipes you may like!

• Halloumi and Beetroot Salad with Pistachios
• Sautéed Spinach with Tomatoes
• Cheddar and Garlic Smashed Potatoes