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  • 1 generous handful of lettuce leaves (a Mesclun or Sweet Mix leaf) - ensure these are locally grown for absolute freshness and best taste

  • 1 punnet cherry tomatoes, halved

  • 1 Lebanese cucumber, finely sliced

  • 75g marinated Greek olives, drained

  • 1 red onion, finely sliced

  • 1 tsp dried Greek oregano

  • 1 tsp salt

  • 1/2 cup cold pressed olive oil

  • 1/4 cup white vinegar

  • 50g marinated feta (optional)


  1. In a generous salad bowl combine all fresh ingredients – lettuce leaves, tomatoes, cucumber and onion.

  2. Add the olives to your salad bowl and sprinkle over salt and oregano.

  3. In a seperate jug use a whisk to combine the olive oil and white vinegar. Once whisked pour over your salad and use your ‘fairy’ fingers to gently coat the fresh ingredients.

  4. Sprinkle with a marinated feta (optional), season with cracked black pepper and serve with a crusty loaf of fresh bread (as a suggestion).


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