Greek Salad

In my opinion, this classic is one of the most flavour-packed and delicious salads ever created. It is also bursting with vitamins, enzymes and antioxidants from the fresh, raw vegetables, plus it provides a range of different phytonutrients from the different coloured vegetables. Feta is a sheep’s milk cheese, which is easier to digest than cow’s milk products and is less likely to cause allergies and intolerances. You could serve the salad with toasted wholemeal pitta bread to make this a more substantial lunch.

Serves 4


250g (9oz) cherry tomatoes, halved

1 large red onion, diced

1 cucumber, quartered lengthways and sliced into triangular chunks

100g (4oz) Kalamata olives, pitted

juice of half a lemon

2 tsp dried oregano

freshly ground black pepper

200g (7oz) feta cheese, cut into small chunks


Stir all the ingredients, except the feta, together in a bowl.

2 Mix in the feta, but do it gently, as too much mixing can turn the rest of the salad a milky colour, which loses the effect of the vibrant colours.

Cook’s Notes

Gluten-free, wheat-free • V

From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.

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