Recipes! Mild Feta

The Ultimate Greek Salad

Serves 8 as a starter Print this recipe

Preparation time : 20 minutes plus 1 hour for onions to marinade

Total time : 1 hour 20 minutes



  • 400g Yamas! Mild Feta Cheese, cut or crumbled into rough chunks
  • 1 red onion
  • 1 tablespoon fresh or dried oregano
  • 1 tablespoon red wine vinegar
  • 200ml extra virgin olive oil
  • 5 large plum tomatoes
  • 1 teaspoon caster sugar
  • 1 very large cos lettuce
  • 1 bulb fennel
  • 125g pitted black olives
  • Juice of half a lemon
  • 8 salted anchovies (optional)


1. Peel and finely slice the red onion and toss with the oregano. Season to taste. Mix the vinegar and oil with the onions and toss well, then cover with cling film. Let it sit for at least 1 hour.

2. Add a pinch of salt to marinated onions and a handful of parsley. Cut the tomatoes into quarters, then cut each quarter into four again (always lengthwise), so that you have a collection of very fine segments rather than chunks. Sprinkle the sugar and a pinch of salt over them and leave while you get on with the rest.

3. Wash and tear the lettuce into big pieces and put into a large, wide salad bowl. Slice and add the fennel, followed by the olives and the feta, and toss well. Add the tomatoes, the red onion and its marinade-dressing and the lemon juice. Toss so that everything is well combined and serve.