This Greek Salad is best with:

Refreshing White Wine Sangria





  • 3 medium Lebanese cucumbers, halved lengthways twice, cut into pieces
  • 1 punnet of cherry tomatoes, halved
  • 1 cup (160g) pitted kalamata olives
  • 200g of Danish feta cheese cut into cubes
  • 1 medium red onion, quartered, thinly sliced

Garnish optional: Herbs: we have used Red Garnet Amaranth – an attractive edible flower which can be found at good produce markets. Alternatively dried or fresh oregano can be added.


Cut cherry tomatoes in half and sprinkle with salt and add to the bowl

Let sit for an hour so the tomatoes naturally juice

Add cucumber, onion, olives and and toss

Finally add the Danish feta and gently toss throw

Garnish with your chosen herb and freshly ground black pepper