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Tom’s Greek Salad

by Tom
Preparation 15 mins
Serves 3

This Greek salad is inspired by another I found online, and as delicious as it was, I realised that it was a little acidic for my tastebuds. Dill is my favourite herb and I love its taste and aroma, combined with a sweet and mellow Olive Oil - there’s just nothing better!

If you prefer a more acidic salad, adjust the dressing in favour of a bit more vinegar and lemon juice.


  • Few handfuls of Cherry or Baby Plum Tomatoes, sliced in half
  • 1/4 red onion, chop to a small dice
  • 1/2 cucumber, quarter lengthways, remove the seeds, and then chop to a small dice
  • 1/2 bell pepper, thinly slice then small dice
  • Handful of Feta cheese, diced (or crumble over the top at the end)
  • Handful of Olives, left whole or sliced in half
  • Handful of dill, finely chopped
  • 3 Tbsp Olive Oil
  • 1 Tbsp Balsamic Vinegar
  • 1/4 Lemon
  • A pinch or two of rough sea salt to taste


Prepare all the ingredients as described and mix together in a salad bowl, put the olives, cheese and dill in at the end so they’re more likely to sit at the top.

Add a pinch or two of sea salt to taste.

Pour over the olive oil and balsamic vinegar and then squeeze the lemon juice on top.