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Tsatsiki And Greek Salad

Simple Greek recipes perfect for summer wherever you are
Prep Time20 mins
Total Time20 mins
Servings: 4
Author: Karon Grieve


  • Tsatsiki
  • 1 cucumber
  • pinch of salt
  • 3 cloves of garlic crushed
  • 1 tbsp of mixed dill and mint leaves minced
  • 500 g/1 lb Greek yogurt
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • Greek Salad
  • 6 vine tomatoes
  • 1 cucumber
  • 1 green bell pepper
  • 1 onion
  • 100 g/3 1/2oz black olives
  • 150 g/5oz Feta cheese
  • 5 tbsp olive oil
  • juice of half a lemon
  • salt and pepper
  • 1/2 tsp dried oregano
  • freshly ground black pepper


  • Tsatsiki
  • Peel the cucumber and grate into a sieve lined with some kitchen paper.
  • Add the salt and leave to drain over a plate for 20 minutes.
  • Squeeze out as much liquid from the cucumber as possible and place the pulp in a bowl.
  • Add the other ingredients to the bowl and stir well.
  • Cover and set aside in the fridge for at least 30 minutes to allow flavours to develop.
  • Greek Salad
  • Chop the tomatoes, cucumber and pepper into large chunks and place in a large serving bowl.
  • Slice the onion and add to the bowl.
  • Add the Feta and olives and dress the salad with the olive oil, lemon juice, seasoning and dried oregano.


vegetarian, gluten free