Greek goddess of Santorini

Greek salads have always been an easy and welcome addition to my plate, whether at home or dining out.

Before I eventually went there myself, everyone I knew told me that once I ate a Greek salad in Greece, nothing back home would compare – and they were right. Oh, the flavour and colour of the tomato and the mouth-watering dressing! Why hadn’t I thought of basil? Here’s my version of the real thing, which I think comes pretty close!

Serve as 1 main or 2 sides


1½ large ripe and juicy tomatoes (truss, heirloom) or 10-12 cherry tomatoes (or a mix)

1 small red onion

½ cucumber, seeds scooped out

½ green capsicum, seeds removed

12 black or mixed olives

1 tbsp capers (optional)

100g Greek feta cheese

Basil Oil Dressing

5-6 large basil leaves

¼ cup extra virgin olive oil

1 tsp balsamic vinegar

1 tsp fresh lemon juice

salt and pepper, to taste

sprinkle of dried oregano



Chop salad ingredients into large chunks. Place everything, except the feta, in a medium to large-sized bowl, then set aside.

For the dressing, finely chop your basil leaves, then place in a pestle and mortar with a little olive oil and pound until almost a puree. Transfer paste into a glass or cup and add the rest of the olive oil, balsamic vinegar and lemon juice. Season with salt and pepper and stir together. Pour over the salad ingredients already in the bowl leaving a tablespoon of dressing for later, then toss to combine.

Transfer the salad to one or two serving dishes.  Slice or crumble the feta on top, drizzle with remaining dressing and sprinkle with dried oregano. Kali orexi!


You can choose to serve this with a side of crusty (gluten-free) bread rubbed with a little olive oil and the inside