Quick Greek Salad with Cubbs Vinaigrette
Classic Greek salad — tomato, cucumber, red onion, feta, olives — dressed with the Cubbs Greek Vinaigrette sachet. 10 minutes.
A summer staple. The Cubbs Greek Vinaigrette is balanced enough that you don’t have to fuss with lemon, oregano, or extra oil ratios — just shake it together and pour.
You’ll need
For the dressing:
- 1 sachet Cubbs Salad Dressing — Vinaigrette Greek (20g)
- ¼ cup white wine vinegar (or red wine vinegar)
- 3 tbsp water
- ½ cup olive oil
For the salad:
- 4 ripe tomatoes, cut into wedges
- 1 cucumber, halved lengthwise and sliced
- ½ red onion, thinly sliced
- 200 g feta cheese, cubed
- 100 g kalamata olives, pitted
- A handful of fresh oregano or flat-leaf parsley (optional)
Method
- Shake the dressing: combine vinegar, water, oil, and the Cubbs sachet in a screw-top jar. Shake hard for 30 seconds until emulsified.
- Assemble: scatter tomato, cucumber, onion, feta, and olives in a large shallow bowl.
- Dress: pour over about two-thirds of the dressing, toss gently. Reserve the rest for second helpings or another salad in the week.
- Finish with herbs and serve immediately, with crusty bread to mop up the dressing.
Tip
Make the dressing first and let it sit for 10 minutes while you chop — the herbs in the sachet rehydrate and the flavour rounds out.