This Greek salad recipe from our dear friend Marco is pure sunshine in a bowl and a Heartcore House favourite. It’s packed with flavour, super satisfyingly crunchy and made with love. The steps, though subtle, are crucial for the flavours to fully develop. We promise it won’t disappoint.
Serves 6–8
INGREDIENTS
2 cucumbers
1 red onion
20 cherry tomatoes
1 green pepper
2 blocks of feta cheese
1 lemon
Olive oil
Salt (preferably Guérande)
METHOD
Step 1 – Prepare the vegetables: Chop the cucumber and green pepper into small, bite-sized pieces, quarter the cherry tomatoes and finely dice the red onion.
Step 2 – Mix the vegetables: In a large bowl, combine the chopped cucumbers, tomatoes, green pepper, and red onion. Sprinkle a generous amount of salt over the vegetables.
Step 3 – Add lemon juice: Squeeze half a lemon over the mixed vegetables. Toss everything together. Add more salt to taste, then squeeze the other half of the lemon over the mixture. Toss again.
Step 4 – Incorporate the feta: Cut the feta cheese into cubes or crumble it, depending on your preference. Gently mix the feta into the salad, making sure it’s evenly distributed.
Step 5 – Final touch: Just before serving, drizzle a little bit of olive oil over the salad. Give the salad one last toss to coat everything evenly.
Step 6 – Serve immediately: Enjoy the salad as soon as it’s prepared to ensure it stays crisp and fresh. Don’t forget to savour the leftover juice at the bottom of the bowl—it’s full of flavour!
P.S. To make the salad excellent be sure put your heart into it…and don’t forget to drink the lemon juice!