The real thing — chunky, undressed until the last moment, with proper block feta, Kalamata olives and dried oregano. No lettuce. This is the essential side for any Greek-inspired BBQ night, bringing fresh, vibrant flavours that cut through the richness of grilled meats or smoky vegetables. It’s a salad that respects simplicity and quality ingredients, letting each element shine on its own.

Using homegrown tomatoes and cucumbers at their peak ensures the salad stays true to the season, while the crispness of red onion and sweet pepper adds texture and brightness. The dressing is minimal—just a good splash of olive oil, a touch of vinegar, and a grind of black pepper—added only when you’re ready to serve, so the salad stays fresh and vibrant.

This isn’t about fuss or overcomplication. It’s a straightforward, clean-eating approach that fits perfectly with a fire-cooking mindset: honest, unpretentious, and centred on bringing out the best in everyday ingredients. Whether you’re firing up the BBQ for a quick midweek meal or a relaxed weekend gathering, this Greek salad is a reliable, refreshing companion on the side.