Greek Salad

Claire greek salad Claire greek salad

This new take on the greek salad is ideal for busy households, as everyone can be recruited to do different elements and get it done in jig time. 

6 people 15 minutes 10 minutes


  • 1 large Cucumber cut into 2cm cubes
  • 1 drop Olive Oil for brushing
  • 2 small Red Onion cut into 3 mm-thick rings
  • 600 g SuperValu Feta Cheese
  • 200 g SuperValu Green Olives
  • 1 small SuperValu Red Cabbage or radicchio
  • 0.25 - SuperValu Watermelon cut into 2cm cubes

For the Dressing

  • 1 tsp Fennel Seeds
  • 1 clove Garlic
  • 2 tbsp Honey
  • 6 tbsp Olive Oil
  • 1 - Red Chilli deseeded and finely sliced
  • 6 tbsp Red Wine Vinegar
  • 1 bunch SuperValu Fresh Mint finely sliced


  1. To make the dressing in advance, toast the fennel seeds in a dry pan for 4 minutes over a low heat to release the aroma. Cut the garlic clove in half and pop it in a glass jar with the warm fennel seeds. Add the vinegar, oil and honey and shake to combine. The dressing will keep for 2 weeks in the fridge at this stage. When you're ready to serve it, add the chilli and mint and remove the two  garlic halves.
  2. Break the head of radicchio or red cabbage into leaves, wash and pat dry.
  3. Heat a non-stick frying pan over a high heat. Brush the feta with oil and cook in the hot pan for 2 minutes on each side, then remove from the pan and cut into cubes. Add the onions and cook the rings for 2 minutes on each side.
  4. Arrange all the salad ingredients in rows on a large serving platter. Spoon over the dressing and allow everyone to help themselves. Serve with crust seeded bread. 
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