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Greek Salad
  • 1 cucumber, peeled, seeded and cubed
  • ½ medium red onion, sliced
  • 4 medium ripe tomatoes, cut into wedges
  • 12 black olives
  • 125g reduced-fat feta cheese, diced
  • 1 spring onion, sliced
  • 2 handfuls English spinach leaves, washed and drained
  • 2 tablespoons parsley, chopped


  • 1½ tablespoons olive oil
  • 1½ tablespoons lemon juice
  • 1 garlic clove, crushed
  1. Combine salad ingredients in a bowl.
  2. Mix dressing ingredients in a separate bowl.
  3. Drizzle dressing over salad and toss to combine.


  • Add 185g can tuna in brine, drained.

Storage Suggestions

Can be kept in the refrigerator for up to 3 days.

Equipment List

  • Chopping board
  • Large knife
  • Serving bowl



Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information

218g Quantity per serving Quantity per 100g
Energy 592kJ 271kJ
Protein 7.6g 3.5g
Fat, total 9.5g 4.4g
— Saturated 2.8g 1.3g
Carbohydrate 4.3g 2.0g
— Sugars 4.0g 1.9g
Fibre 3.3g 1.5g
Sodium 403mg 185mg