Greek Salad

Greek Salad

From   Firangi Tadka

Prep: 25 minutes

Cook: 0 minutes

Method: Easy

Course: Salad

Type: Greek

This crunchy Greek salad should ideally be eaten during the hot summer months


  • Medium tomato, seeded and cut into big pieces 1
  • Lettuce leaves, cut into small pieces a few
  • Medium green capsicum, cut into square pieces 1
  • Medium cucumber, cut into square pieces 1
  • Medium onion, cut into square pieces 1
  • Green or black olives, halved ½ cup
  • Cottage cheese (paneer), soaked in 6. ½ cup vinegar for 3 to 4 hours 100 gms
  • Carom seeds (ajwain) ¼ tsp
  • Garlic cloves, finely chopped 2
  • Mustard paste 1 tbsp
  • Black pepper powder ¼ tsp
  • White vinegar / lemon juice 2 tsps
  • Salt to taste
  • Olive oil 8 tsps


  • To make the dressing take carom seeds, garlic cloves, mustard, black pepper, white vinegar/ lemon juice and salt in a bowl.
  • Add olive oil and whisk till the mixture becomes creamy. The proportion of vinegar and oil should always be 1:4 so that it does not become to sour.
  • Take tomato, lettuce, capsicum, cucumber, onion and olives in a mixing bowl and mix.
  • Drain vinegar through a strainer and wash cottage cheese with drinking water. Crumble cottage cheese and add to the salad and mix well.
  • Pour the dressing over the salad and toss. Transfer into a serving bowl.