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  • katieswain1


Updated: Jan 14, 2022

Makes approximately 4 servings (as a side salad)

Preparation time is approximately 10 minutes


Salad leaves (we used little gem)

Handful of cherry tomatoes, halved

1/4 of a cucumber

Jar of black pitted olives, drained

2 - 3 spring onions (or half a red onion), sliced

100g Feta cheese / Greek style soft cheese

2 tablespoons of white wine vinegar

4 tablespoons of olive oil (extra virgin if possible)

1 teaspoon of oregano (or mixed herbs)

Salt and black pepper

1/2 a lemon (optional)


  1. Crumble the Feta cheese into a mixing bowl and add the spring onion, olives (drained) tomatoes and cucumber.

  2. Drizzle over the oil and vinegar and add the oregano (or mixed herbs). And give it a good mix to coat the cheese. Add black pepper and salt to taste.

  3. Lay the salad leaves on a large plate and spoon over the cheese mixture.

  4. Drizzle over any of the dressing left in the bowl.

To Serve: You can add a squeeze of lemon over the finished salad for extra zing!



Add rice or cous cous to any leftover salad to make it a great packed lunch!

Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.

Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

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