Fresh ‘n’ Cool Greek Salad

Rozanne Stevens
Greek salad served on a plate next to toasted pita triangles
Serves 4
Print recipe
  • Prep time 10 mins
  • Cook time 5 mins
  • Passive time 10 mins
  • Ready time 25 mins

A fantastically crunchy and refreshing salad which makes an ideal light lunch or starter for a BBQ.

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  • ½ red onion, very finely sliced
  • juice and zest of 1–2 lemons
  • 1 English cucumber, diced or sliced into half moons
  • 250 g cherry tomatoes, halved
  • 100 g Kalamata olives
  • 100 g pistachio nuts, lightly toasted
  • salt and freshly ground black pepper
  • 4 pita pockets
  • 100 g Greek feta cheese or vegan alternative such as tofu
  • extra virgin olive oil
  • 1 cup fresh mint leaves, finely shredded


Place the sliced red onion in a bowl and pour over the lemon juice. Allow to ‘pickle’ for 10 minutes to tone down the astringent flavour of the onions.

Mix the cucumber, cherry tomatoes, Kalamata olives and pistachio nuts together in a large bowl and season with salt and pepper. Add the onion and lemon juice and mix through the salad.

Lightly toast the pita pockets on the BBQ or under the grill.

Arrange the salad and toasted pita pockets on a platter or 4 plates. Lift the feta out of the brine (or chop the alternative) and spoon it over the salad.

Sprinkle over the lemon zest, drizzle over some olive oil and garnish with the fresh mint.


Additional notes

“Versions of this salad appear all over Greece, Turkey and the Mediterranean, even served for breakfast. It is fantastically crunchy and refreshing in summer. A substantial salad which makes an ideal light lunch or starter for a BBQ stuffed into pita pockets. Use whole-wheat pita pockets for extra wholesomeness and texture.”

Recipe courtesy of Rozanne Stevens.

For cookbooks and healthy cookery courses, please visit, and follow Rozanne on Twitter @RozanneStevens.