The fresh ingredients from Borough Market are the inspiration for our favourite Greek salad recipe. We love the country-style version, which excludes the lettuce. Use the best olive oil you can find, along with fresh herbs and vegetables to make this a truly incredible, healthy dish. We love Isle of Wight cherry tomatoes and also recommend using the best fresh olives that we pit ourselves rather than the sad-looking pitted supermarket olives. Try leaving the red onion and cucumber to marinate in the dressing for 30 minutes or longer. This infuses more flavour into the cucumber and takes the sharpness out of the red onion. Over time, you can personalise the proportions of the ingredients to your tastes, but we think you’ll love this to start with for your next barbecue or dinner. 

Dressing Ingredients

  • 125ml olive oil
  • 2 tbsp red wine vinegar
  • Juice of 1 medium-sized lemon
  • 2 tbsp finely chopped fresh oregano (or 1 tbsp dried)
  • 2 tbsp finely chopped fresh mint
  • 1 garlic clove, pressed
  • sea salt and pepper, to taste

Salad Ingredients

  • 2 cucumbers (peeled, deseeded)
  • 2 sprigs parsley
  • 200g Feta
  • 20 large Kalamata olives, pitted, roughly chopped
  • 400g cherry tomatoes (sliced in half)


  1. In a mixing bowl, add the olive oil, red wine vinegar, lemon juice, oregano and mint along with one pressed or minced clove of garlic
  2. Finely slice the red onion and then add to the mixing bowl to marinate
  3. Peel the cucumber and quarter it lengthwise before dicing into 0.5cm pieces. Add to the mixing bowl to marinate
  4. Slice the cherry tomatoes in half into a serving bowl along with your roughly chopped pitted olives.
  5. Once you have allowed the red onion and cucumber to marinate in the dressing for 20-30 minutes at least, then combine the salad ingredients in the serving bowl
  6. Crumble the feta on top along with the finely diced parsley and serve