The greek salad is a fresh and very summery dish. I changed a little the original recipe adding some chickpeas, marinated courgettes, for a bit of freshness, and crunchy walnuts.

Greek salad

Prep Time:30 minutes
Passive Time:1 hour
Servings:4 people


  • For the salad
  • cans chickpeas in water: 2x 400 grams
  • courgettes: 3
  • salad tomatoes: 3
  • feta cheese cubed: 200 grams
  • Green olives pitted : 40 grams
  • black olives pitted : 40 grams
  • walnut halves: 30 grams
  • red onion: 1
  • lemon (the filtered juice): 1
  • fresh mint
  • white wine vinegar
  • extra virgin olive oil
  • salt (to taste)
  • pepper (to taste)
  • For citronette
  • lemon juice: 4 tbsp
  • extra virgin olive oil: 8 tbsp
  • salt (to taste)
  • pepper (to taste)


  1. Cut the courgettes into small cubes (about 1 cm). Put them in a bowl and pour over the lemon juice, a splash of oil and a pinch of salt. Mix well, cover the bowl with clingfilm and set in the fridge for about an hour.
  2. Cut the tomatoes into two, remove the seeds and water and dice them like the courgettes.Slice the olives and set aside.Slice the onion, put it into a small bowl and cover with vinegar.
  3. Drain and wash very well the chickpeas, put them in a big salad bowl and add the tomatoes, the olives, the courgettes drained from their liquid, and the onion with out the vinegar. Season with salt and pepper and mix well.
  4. Prepare the citronette mixing 4 tablespoons of lemon juice with a pinch of salt using a little balloon whisk, once the salt is dissolved add 8 tablespoons of oil whisking until you a have a thick and uniform emulsion.
  5. Pour the citronette into the salad bowl, mix well and serve with the feta cheese and the crushed walnuts on top.