Greek Salad

Recipe by dontask4salt

  • Time needed: 30
  • Calories per serving:
  • Servings: 2
  • Difficulty: 2
  • Rating: no ratings yet

Traditional Greek salad recipe with an elegant final touch with edible viola flowers. copyrights


• Tomatoes selection cut in half, such as black and red cherry, yellow and red datterini
• Red onion finely sliced
• Kalamata olives whole
• Feta cheese
• Cucumber sliced
• Dried oregano
• Violas (edible flowers)
• Maldon salt to taste
• Extra virgin Olive oil
• Garlic and thyme focaccia croutons


Start by making the croutons, preheat the oven to 180º/356F/Gas4, grate 1 garlic clove into a small bowl, mix with extra virgin olive oil and thyme leaves, brush some finely sliced bread (use focaccia, ciabatta or baguette) with this olive oil mixture and transfer into a baking tray, bake until golden and crunchy, around 5 minutes.

In another bowl toss together the tomatoes, cucumber and onion with Maldon salt, extra virgin olive oil and oregano. If using mainly sweet tomatoes, add a squeeze of lemon juice.

To assemble crumble the feta cheese into a plate or serving bowl, top with the marinated tomatoes, cucumber and onion, scatter some kalamata olives, finally garnish with the crunchy croutons and a few viola edible flowers for an elegant touch.

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