Greek Salad

This salad originated at ChefGail's catering company Gourmet Goodies and it became one of her favourites. The secret? Use feta brine in the dressing.

Course Salad
Total Time 15 minutes
Servings 6



  • 6 cups Romaine and/or Iceberg Lettuce, washed and torn
  • 2 cups English Cucumber, cut into ¼ inch rounds, then quartered
  • 5 Tomatoes, washed, cored and quartered
  • ½ cup Olives
  • 1 cup Feta cheese, broken into small pieces (crumbled)
  • ½ cup Purple onion, thinly sliced and cut in half
  • 1 cup Bell Peppers, cut into 1" dice
  • ¼ cup Chopped Fresh Parsley


  • ¼ cup Red Wine Vinegar
  • 1 tbsp Crushed Garlic
  • 1 tbsp Dried Oregano
  • ½ cup Olive Oil
  • ¼ cup Feta Juice
  • To taste Salt and Freshly Ground Pepper


  1. Whisk together the vinegar, garlic and oregano, then slowly add the olive oil in a steady stream to emulsify.

  2. Thin with feta juice and season with salt and pepper if required.

  3. Mix salad and voila!

Recipe Notes

Serving Suggestions: Serve this salad on a platter to show off all of the colours, with the dressing on the side. Garnish with fresh parsley.

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