Greek Recipes

Greek and Cypriot recipes

Zorba salad

Yet another variation of Greek salad!


  • 8 oz of feta cheese, crumbled
  • 1 large cucumber, peeled  on, cut into 1/2″ cubes
  • 2 cloves of garlic, minced
  • 4 tablespoons of fresh mauntano or mint, minced
  • 1/2 of mint, lightly packed, fresh leaves
  • 3/4 cup of olive oil
  • 1/2 cup of black olives (“Kalamata” olives)
  • 2 tablespoons of oregano
  • 2 medium, red peppers, cut into 1/2″ squares
  • 2 medium, green peppers, cut into 1/2″ squares
  • 1 teaspoon of salt
  • 1 teaspoon of white sugar
  • 1 tablespoon thyme
  • 4 medium tomatoes, firm and ripe, cut into 1″ chunks
  • 1/4 cup of white vinegar
Zorba salad

Zorba salad


  • Gently toss tomatoes, onion, cucumber, and peppers in a large bowl.
  • In a food processor with a steel blade, process the garlic and salt to a paste.
  • Add the mint leaves, and process to a fine mince.
  • Add the oregano, thyme, and sugar and process smooth.
  • With the motor running, add the olive oil in a thin, steady stream.
  • Add the vinegar.
  • Taste and correct for seasonings.
  • Transfer the dressing to a glass jar, cap tightly, and store in a cool place several hours.
  • Bring the dressing to room temperature before using shaking the jar vigorously to blend.
  • Pour the dressing over platter and top with crumbled cheese and scatter with olives.
  • Sprinkle minced mint for garnish.

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