My Big Fat Greek Salad

  • Posted on February 9, 2011 at 6:12 AM

As mentioned in a previous post Rowena quite likes making salads. She finds that a good variety of fresh ingredients really make a difference. Read on for Rowena’s Big Fat Greek Salad…

Rowena: “This may not be very traditional but this is how I make my Greek Salad.

I have a large green vintage Tupperware bowl with a lid. This bowl originally belonged to my mother and now I use it. The bowl is perfect for transporting large size fresh salads to BBQ’s.

I use red and yellow campsicum because I don’t like green capsicum, but feel free to use a green if you like.

Rowies Big Fat Greek Salad

  • 1 x medium punnet of mixed small tomatoes – I buy these at my local green grocer, they have about 4 varieties of tomatoes in 1 punnet. If you cannot get these then just choose a punnet of cherry tomatoes
  • 1 block of Fetta cheese
  • 1 handful of kalamata olives – seeds removed
  • 1/2 a bunch of flat leave parsley
  • 1/2 a bunch of mint
  • 1/2 a yellow campsicum
  • 1/2 a red capsicum
  • 1 small cucumber


  • Wash all the fresh veg and dry
  • Have your large bowl ready, as you cut the vegies add to the bowl
  • Cut the tomatoes in half
  • Cut the cucumber and the capsicum in long thin slices
  • Add the seeded olives – I use kalamata olives
  • Add the herbs – I just pluck the leaves off and add them fairly whole
  • Toss the salad then cube the fetta cheese over the top
  • Dress with a balsamic dressing just prior to serving

I recently took this salad to a BBQ and it was a real hit. People liked the addition of  whole herb leaves as it makes it a cross between a green and greek salad – a very nice fresh style salad.

Perfect for summer!

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