During my recent adventure in Greece, I found myself savoring Greek salad each and every day – it was a culinary love affair that I simply couldn’t get enough of. Even though I’ve been back for over a month now, I still find myself preparing it almost daily.

The vibrant flavors, crisp freshness, and Mediterranean charm in every bite had me hooked. So, to share a slice of that magic with you, I’ve crafted a Greek Salad recipe that brings back memories of the seaside cafes and the warm hospitality of Greece, but with a few Liv style changes. 

In place of traditional Kalamata olives, I’ve gone rogue with Sicilian olives, my personal favorites. I’ve also opted for goat milk feta, a common choice in Greece, although here in Australia, cow’s milk feta is the norm. The goat milk version just has that extra something I adore. And, instead of raw onion, I’ve introduced pickled onions, one of my all-time favorite salad additions, which I conveniently have a recipe for here. My last crazy addition is fresh dill, which is not commonly found in Greek salads but I promise you’ll love it. 

Like all Greek food, it really begins with a very good olive oil, the best you can find. Without it, you simply won’t get the rich and clean flavour you desire. Ditch anything in a clear plastic bottle (olive oil is severely impacted by light, so if this is how it comes you know it’s crap). I love Cockatoo Grove as it’s organic and tastes incredible, but any of your favourites will do – just make sure it is in a dark glass bottle, or in a tin.