Greek salad (my version)

Even when you want Greek, you have to make do with what’s available round the corner from Jayanagar. So here’s a local version of the Mediterranean salad. You still need the basic feta cheese and olives which are very Greek, yes. The classic salad has red vine tomatoes, cucumber and kalamata olives. It’s served on a bed of lettuce, or not. This one is my variation and I know it works ‘coz it was a big hit at one of our potlucks recently.


To pair the salad with recipes on this site, try pasta, fettucine, quiche.

Get together:

For the salad:

  • 1 medium iceberg lettuce, cut into bite sized leaves (available at most Namdharis or Spars)
  • 200 grams of feta cheese squares (this also at Spar)
  • 200 grams of black, pitted olives (if you can get kalamata, great!)
  • 1 medium onion, sliced into thin rings
  • 1 large red pepper, diced big
  • 1 large yellow pepper, diced big

For the dressing:

A honey mustard, if you’re buying.

If you’re making:

  • 1 tablespoon of olive oil (you can leave this out as well)
  • 3-4 tablespoons of lemon juice
  • A teaspoon of salt
  • A teaspoon of crushed black pepper

To assemble:

Mix the lettuce, olives, onions, feta cheese cubes, and peppers in a salad bowl. Refrigerate for 30 minutes.

Mix all the dressing ingredients together, whisk. Pour over the salad just before serving.

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