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Traditional Greek Salad with Marinated Feta Cheese or Bocconcini

This salad is served in virtually every taverna in Greece and is delicious when made with really fresh ingredients and eaten immediately. We use our local Knockalara ewe's milk cheese instead of Feta which is seldom in the condition that the Greeks intended by the time it reaches us!

Serves 6

3oz (75g) cubed Knockalara ewe’s milk cheese*or fresh Feta or whole bocconcini (cut the bocconcini in half if very big)

1-2 tablespoon (1 American tablespoon + 1 teaspoon – 2 American tablespoon + 2 teaspoon) extra virgin olive oil

1 tablespoon (1 American tablespoon + 1 teaspoon) marjoram

1/2-1 crisp cucumber

6 very ripe tomatoes

6 scallions or 1-2 red onions

12-18 Kalamata olives

2 tablespoons (2 1/2 American tablespoons) approx. chopped fresh annual marjoram

3 tablespoons (4 American tablespoons) extra virgin olive oil (We use Mani, organic Greek extra virgin olive oil)

1 tablespoon (1 American tablespoon + 1 teaspoon) freshly squeezed lemon juice

salt, freshly cracked pepper and sugar


Sprigs of flat parsley

Cut the cheese into 1 inch (2.5cm) cubes if using feta.  Drizzle with extra virgin olive oil and some roughly chopped marjoram.      

J U S T     B E F O R E      S E R V I N G.

Half the cucumber lengthwise and cut into chunks.  Slice the red onions or chop the green and white parts of the scallions coarsely.  Core the tomatoes and cut into wedges.  Mix the tomatoes, cucumber, scallions, olives and marjoram in a bowl.

Drizzle with extra virgin olive oil and freshly squeezed lemon juice. Season with salt, freshly cracked pepper and sugar and toss well. Sprinkle with cubes of Feta or Knockalara or whole (halved) bocconcini and sprigs of flat parsley. Do not toss.  Serve at once.

Note: Slices of red pepper may be included.

* Knockalara cheese, Cappoquin, Co Waterford, Phone (024) 96326

Greek Salad in Pita Bread

Split a pita bread in half across or lengthwise.  Fill with drained Greek salad, shredded lettuce and serve immediately.

NB: Filling should be spooned into Pita bread just before it is to be eaten, otherwise it will go soggy.

This is a recipe by
Darina Allen
View all my recipes

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