A nice take on a Greek salad, this one has coriander and celery leaves to give it a different twist.


  • 2 lebanese cucumbers, halved lengthways then diced

  • 2 tomatoes, diced

  • 2 inner stalks and leaves of celery, diced

  • 2 large handfuls of oak lettuce

  • 1 red onion, finely sliced

  • 15 olives - green or black

  • 1 generous handful of coriander leaves

  • 200 g feta cheese

  • Pepper to taste

  • Dressing:

  • 1 clove garlic

  • 2 tbsp red vinegar or lemon juice

  • 3 tbsp good olive oil

  • A pinch of salt


  • 1.

    Combine cucumber, tomatoes, celery, lettuce, coriander, onion and olives in a bowl. Crumble feta over the top.

  • 2.

    To make the dressing, pound the garlic clove and salt with a mortar and pestle. Add olive oil and vinegar/lemon juice and whisk until combined. Toss gently through salad and serve.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 195kj
  • Fat Total 15g
  • Saturated Fat 6g
  • Protein 6g
  • Carbohydrate 10g
  • Sugar 5g
  • Sodium 430mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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