Greek Salad from Rhodes

Name: Greek Salad from Rhodes
Prep time: 15 min
Yield: 4
Cuisine: Middle Eastern

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roubashahin.com.au

Sides Salads

The Greek salad I learned in Rhodes. Hand-cut, big feta, those large capers — and only ever dressed with olive oil.

PREP TIME

15 minutes

COOK TIME

SERVES

About this recipe

I have made Greek salad more times than I can count — but nothing compares to the version I learned in Rhodes. My husband organised a cooking class for me at a local taverna, and it was one of those days I still think about. Yiannis, the owner, learned everything he knew from his mother and grandmother. The food was hearty, deeply local and so completely authentic that it changed the way I look at this salad entirely.

The first thing Yiannis told me about Greek salad from Rhodes was this: you never use a chopping board. Everything is cut by hand directly into the bowl — rustic, uneven, relaxed. That’s the point. The tomatoes are chunky, the cucumber is generous, and right in the centre sits a whole block of feta, seasoned with salt, dried mint and a good pour of pure olive oil. No dressing. No vinegar. Just olive oil and love — his words, not mine, but I have borrowed them ever since.

What I love most about this salad is how much it reminds me of the spirit behind Lebanese mezze. We have our own version in the form of fattoush — our bright, crunchy, herb-loaded salad that carries the same idea of freshness and simplicity. Different flavours, the same soul. That day in Rhodes, I also learned Yiannis’s chicken meatball recipe, which I have shared here on the site too — another recipe I think about every time I make it. If you love dishes that carry a real story behind them, you are in the right place.

Ingredients

3 large ripe tomatoes, rougly cut
1 large Lebanese cucumber, cut into thick half-moons
½ green capsicum, rougly cut
½ red capsicum, rougly cut
½ yellow capsicum, rougly cut
½ cup Kalamata olives pitted
3 spring onions, thinly sliced
½ cup large caperberries (with stems)
A handful of fresh mint leaves
200 grams block of feta (kept whole)
sea salt, to season
1-2 teaspoon dried mint
handul of fresh oregano leaves
good quality extra virgin olive oil

Notes from Rouba

Use large caperberries (with the stem on), not small capers. They are a signature of the Rhodes version and make a real difference.
The feta goes in as one whole block, right in the centre. Don’t crumble it.
Season the feta with flaky salt and dried mint — not fresh. Dried mint is traditional here and gives it that slightly earthy, fragrant finish.
Use the best extra virgin olive oil you have. It is the only dressing this salad gets, so it matters.
Serve immediately after dressing — this salad does not sit well.
Green capsicum is traditional in a Greek salad. I also add red and yellow for colour, but don’t skip the green.

Method

Step 1. Prepare the vegetable

Add the tomatoes, cucumber, capsicums and spring onions to a large wide bowl. Add the Kalamata olives, caperberries and fresh mint leaves. Chunky and generous pieces are the goal — this salad is meant to look rustic and full.

Step 2. Add the feta and dress the salad

Season the salad with salt and dried mint. Place the whole block of feta in the centre of the salad. Pour the olive oil generously over everything — over the vegetables and directly over the feta. There is no other dressing.

Why is there no chopping board?
In Rhodes, Yiannis taught us that a traditional Greek salad should always be cut by hand directly into the bowl — no chopping board. It keeps the pieces rustic and uneven, which is exactly how it should look and feel. A chopping board gives you uniform pieces, and that is not what this salad is about. I loved that philosophy, and once you try it that way, it is hard to go back. That said, as you can see from my photos, I used a chopping board for some ingredients — so do whatever works for you. The flavour will be just as beautiful either way.

Can I use crumbled feta instead of a whole block?
You can, but I would really encourage you not to. The whole block of feta in the centre is part of the experience — it looks beautiful, it seasons as you eat and every forkful gets a different ratio of feta to vegetables. Crumbling it changes the whole feel of the dish.

What are caperberries and where do I find them?
Caperberries are the larger version of the caper — they still have their long stem attached and have a mild, briny flavour. You can find them at most delis, Mediterranean grocers or in the specialty aisle of larger supermarkets. They are worth seeking out. Small capers are a different ingredient and not a substitute here.

Do I need to add vinegar or lemon juice?
No. A traditional Greek salad from Rhodes uses only olive oil. The tomatoes provide enough natural acidity, and adding vinegar would change the flavour completely. Use a really good quality extra virgin olive oil and trust the process.

Can I make this ahead of time?
This salad is best made and served immediately. Once dressed with olive oil, the tomatoes will start to release their juices and the vegetables soften. You can prepare and refrigerate all the chopped vegetables as shown in photo below and dress just before serving.

Can I leave the caperberries out?
You can, but I would encourage you to try and find them at least once. They are one of the things that makes this salad feel really special and are a big part of what Yiannis served us in Rhodes. Most delis, Mediterranean grocers or larger supermarkets carry them in the specialty aisle. That said, if you truly cannot find them, leave them out rather than substituting with small capers — they are a different ingredient and the flavour is not quite the same.

Can I leave the fresh oregano out?
You can. It is a lovely addition and very traditional — Yiannis added it generously in Rhodes and it gives the salad a really beautiful fragrance. But if you don't have it on hand, the salad is still wonderful without it. Dried oregano is not a substitute here — if you are not using fresh, simply leave it out.