Greek salad

Photographer: Emma

Although I have never made the trip to the Mediterranean to visit Greece I decided to use this land as the inspiration for this post.  Melbourne has the largest Greek population outside of Greece and it was in Lonsdale St where I began my appreciation for Greek cuisine. 

After just coming out of chef’s school where food was taken so seriously I can vividly remember how happy (and possibly relieved) I was while eating in Lonsdale St as well as two other areas in Melbourne – Lygon St and Chinatown.  The food was bold, fresh and simplistic and the people were passionate.

For Greek salad:

– choose your tomatoes carefully, they should be perfectly ripe
– use decent olives – I used a selection of mixed varieties, marinated in roasted capsicum and garlic
– you can opt for a sharp, crumbly feta as I have or a smooth, creamy kind
– eat the salad with lamb keftes/koftas and yoghurt dressing

On a showing-off note – I did grow the yellow teardrop tomatoes at home, I don’t know if I could taste the difference between them and their red, round counterparts however the two together made for very attractive salads over summer.


1 red capsicum
1 Lebanese cucumber
½ red onion
200g cherry or Roma tomatoes
100g feta
¼ c olives
1 lemon, juiced and zested
¼ c parsley
¼ c olive oil
Salt and pepper to taste


1. Cut capsicum, cucumber and feta into small chunks.
2. Slice cherry tomatoes and olives in half.
3. Finely slice red onion.
4. When ready to serve, mix together lemon juice and zest, parsley and olive oil and pour over salad.
5. Season with salt and pepper to taste and serve with Lamb keftes with yoghurt sauce