Greek Salad with Goat Feta

Greek Salad with Goat Feta
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Greek Salad with Goat Feta

6 sun-ripened tomatoes
1 cucumber, chilled
1 small onion
1 handful of quality olives of your choice, preserved in olive oil, salt or brine
200g fresh goat feta, crumbled with the hand into generous pieces
dried oregano (to taste)
1-2 rye rusks (called Paksimadi in Greece - a hard, dried bread made from 100% wholemeal stone-milled rye flour)
sea salt to taste
extra virgin olive oil



1 long banana pepper (or similar elongated light-green spicy Capsicum)

Cut the tomatoes and cucumbers into cubed pieces and place in a salad bowl. Slice the onion and pepper thinly and add together with the olives and the rusks crumbled into pieces. Mix gently. Top with the feta, season with a sprinkling of oregano and sea salt and dress generously with the olive oil. Leave to rest for half an hour to allow the dry rusks to soak up the juices and the flavours to mingle.


  • Servings To be advised
  • Preparation Time To be advised
  • Cooking Time To be advised

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