Lunch + Skinny Salad

Greek Salad

Posted On March 14, 2019 By Kathryn

Red onions are usually found throughout a Greek Salad but I am not a huge fan of them served raw because of their overpowering flavour and powerful aftertaste. Here they appear in the dressing, their flavour mellowed and sweetened by the vinegar. They make the dressing more robust, acting as a supporting role rather than a main feature in the dish.


187 calories per portion

Gluten free, vegetarian


Photography – Laura Edwards  Prop styling – Tabitha Hawkins Food Styling – Kathryn Bruton


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Serves 4

650g tomatoes, I used a mixed variety

1 medium cucumber, cut into sizeable chunks

1 baby gem lettuce, roughly chopped

10 black Kalamata olives, stones removed

2 sprigs of fresh oregano, leaves picked (optional)

125g feta cheese

pinch of dried oregano


1/4 red onion, very finely chopped

2 tbsp red wine vinegar

2 tbsp olive oil

2 tbsp water

salt and freshly ground black pepper


  1. Begin my making the dressing. Mix all of the ingredients together, season with a pinch of salt and pepper and set aside.
  2. Prepare all the vegetables. Slice, quarter or halve the tomatoes, depending on size and put in a large bowl with the cucumber, baby gem, olives and oregano leaves.
  3. When ready to serve, dress the salad, crumble the feta cheese on top and sprinkle with the dried oregano.