Greek Salad

Some dishes have the power to transport you somewhere wonderful the moment you eat them. This Greek salad is one of those dishes for me.

It instantly takes me back to a boat trip around the Greek island of Rhodes, pulling up at a secluded beach, sitting in the sunshine with grilled lamb, a big bowl of Greek salad and a large glass of retsina. One of those perfect holiday moments you never forget.

These days I make this salad at least twice a week at home, and the fact it actually gets the kids to eat salad is nothing short of a miracle. The secret is in the sweet chilli beetroot, which adds a gentle heat and sweetness that makes the whole thing irresistible, and of course the feta. Lots of feta. In Greece they serve a whole block per person and honestly, I don't think that's unreasonable at all.

It takes about 10 minutes to throw together, goes with absolutely everything and tastes like summer on a plate. Once you try it you'll understand why it's on our table so often.

Why You'll Love This Recipe

Ready in 10 minutes

No cooking required - just chop, assemble and dress. The quickest, freshest side dish you'll ever make.

The sweet chilli beetroot twist

This is the ingredient that elevates a classic Greek salad into something really special. The gentle heat and sweetness of the beetroot works beautifully with the salty, creamy feta. Find it in most supermarkets in the prepared salad aisle.

Gets the kids to eat salad

The sweet chilli beetroot and generous feta make this salad genuinely appealing even to fussy eaters. A small victory worth celebrating.

Perfect for BBQs and entertaining

This salad is the ideal companion to BBQ food - fresh, vibrant and light alongside rich grilled meat. It can be prepped ahead too, just keep the dressing separate until you're ready to serve.

One dressing, two salads

This dressing is exactly the same one used in our Mediterranean Bulgur Salad, so you can make a double batch and have both salads dressed and ready at the same time. Perfect for when you're feeding a crowd.

Vegetarian and healthy

Packed with fresh vegetables and good fats from the olive oil and feta - a salad that's genuinely nutritious and genuinely delicious. Not always the same thing!

4 Servings 10 Minutes

Ingredients

Feta - 100 grams
Apple Cider Vinegar - 1 tbsp
Black Olives - 30 grams
Black Pepper - 1/4 tsp
Dijon Mustard - 1/2 tsp
Extra Virgin Olive Oil - 2 tbsp
Honey - 1/2 tsp
Salt - 1/4 tsp
Bagged Salad - 60 grams
Cherry Tomatoes - 100 grams
Cucumber - 1/2
Red Onion - 1/2
Sweet Chilli Beetroot - 60 grams

Method

Make the dressing: In a small bowl or jar, combine the extra virgin olive oil, apple cider vinegar, Dijon mustard, honey and a pinch of salt and black pepper. Whisk or shake until well combined. This dressing also works perfectly on our Mediterranean Bulgur Salad, make a double batch and save half in the fridge.
Assemble the salad: Place the mixed salad leaves in a large serving bowl as your base. Roughly chop the tomatoes, cucumber, red pepper and beetroot and add to the salad leaves along with the sliced black olives. Toss gently to combine.
Add the feta and dress: Chop the feta into chunks and crumble generously over the top. Drizzle the dressing over the salad just before serving. Don't dress the salad too early or the leaves will wilt.
Serve: Serve immediately as a side dish alongside BBQ food, grilled meat or fish. This salad is best eaten fresh - if you need to prep ahead, keep the dressing separate and dress just before serving.

Hints and Tips

Don't dress too early

This is the golden rule of salad. Dress it just before serving - if you add the dressing too early the leaves will wilt and go soggy. Keep everything chopped separately in the fridge and assemble at the last minute.

Be generous with the feta

Don't skimp on the feta - it's the heart of the salad. Crumble it in generous chunks rather than fine crumbles so you get a proper creamy mouthful with every bite. In Greece they serve a whole block per person and we're not far off that at home!

Make a double batch of dressing

This dressing keeps in a sealed jar in the fridge for up to a week. Make double and use the rest on our Mediterranean Bulgur Salad - both salads use the same dressing so you can prep it all in one go.

Find the sweet chilli beetroot

Sainsbury's Taste the Difference Sweet Chilli Cocktail Beetroot is our favourite - it's marinated in sweet chilli and white wine vinegar which gives it a gorgeous tangy sweetness. Most supermarkets stock a similar version in the prepared salad aisle.

Prep ahead for BBQs

If you're serving this at a BBQ, chop all the vegetables earlier in the day and store in a covered bowl in the fridge. Make the dressing and keep it in a jar. Then all you need to do when guests arrive is assemble and dress - 2 minutes of work while everything else is on the grill.

Serve as a main

Add some grilled chicken, lamb or pitta bread alongside and this becomes a proper light lunch rather than just a side dish. Exactly how they serve it on the Greek islands.