Eats, Shoots & Reads

Eats #45: Greek-tastic!

Ingredients: [Salad] 6 ripe plum tomatoes, handful black olives, 1 large shallot, 1 cos lettuce, 2 avocados, 350g feta cheese, oregano, sea salt, freshly ground black pepper, red wine vinegar, extra virgin olive oil. [Dressing] 1 lemon, 10 tablespoons extra virgin olive oil, sea salt, freshly ground black pepper.

Difficulty: 2/5
Rating: 4/5

Roughly chop the tomatoes into 1cm pieces. Halve, de-stone and skin the avocados and chop into wedges. Finely chop the shallot.

Add the avocado, tomatoes, shallot to a bowl with the black olives, most of the oregano and a sprinkling of red wine vinegar and a good drizzle of extra virgin olive oil.

Remove the outer leaves of the lettuce and discard. Separate the remaining leaves and wash and dry. Tear the large leaves into chunks – leaving the smaller leaves whole.

Make the dressing by combining the oil, lemon juice and season with sea salt and freshly ground black pepper. Dress the lettuce with most of the dressing, leaving some back for drizzling later.

Combine the lettuce with the tomatoes, avocado and olives and plate up the salad. Finally crumble over the feta cheese and drizzle with the remaining dressing and a sprinkling of oregano – serve!


I’m not a massive fan of Greek salads, I’ve had them before and they’re OK but nothing special. Jamie’s Greek salad – although not revolutionary – was really tasty.

The salad was fresh, crisp and tangy and the avocado gave it a lovely creaminess that cut through the vinegar and sharpness of the olives.

The dressing was soft, silky and had just enough lemon to give it a nice tang. Overall a really tasty recipe. The only tweak I’d like to try is adding croutons to give it a nice crunch and an extra texture. Why not give it a go!

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