Food, recipes and more

By Chef Chandan Prajapati

Greek Salad


Tomato 1/2 inch dice - use 1 large tomato

Cucumber 1/2 inch dice - use 1 desseded cucumber

Green bell pepper dice - use 1

Onion slices - use 1

Olive oil- 1tbsp

Salt - to taste

Black pepper powder - a pincg

Lemon juice -few drops

Kalamata olives or regular black and green olives -  4 to 5

Iceberg lettuce leaves - for the base

Feta Cheese cubes small- 2 tbsp


Parsley sprig - 1


1. In a clean bowl add dices of tomato, cucumber and green bell pepper. Add Kalamata olives, onion slices, salt, black pepper powder, olive oil and lemon juice. Mix gently.

2. Place iceberg lettuce leaves on a plate. Place the mixed salad on the lettuce base. Add the small cubes of feta cheese and serve garnished with a parsley sprig.  

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