Chefs' Recipes

Jonathan Barthelmess’s Greek salad

The chef and restaurateur shares his version of the classic salad.
Greek saladAlicia Taylor

“Every Greek has their own version of the village salad,” says Jonathan Barthelmess of Brisbane’s Greca. “Ours is based around tomatoes, olives, feta and cucumber.”

For this Greek salad, make sure you use a Greek feta – it’s crumblier and tangier than its Bulgarian counterpart.



1.Toss onion and 1/2 tsp salt in a bowl, stand for 10 minutes, then add vinegar and stand for another 10 minutes until softened.
2.Meanwhile, blanch sugarsnap peas in a saucepan of boiling salted water until bright green (1-2 minutes; see cook’s notes. Drain, refresh, then drain again.
3.Combine tomato, cucumber, olives, radish and sugarsnap peas in a serving bowl, scatter with onion, and dress with oil and vinegar from onion mixture. Season to taste, top with feta and sprinkle with oregano to serve.

Dried Greek oregano, or rigani, is available from select delicatessens and

Drink suggestion A Greek white, such as the 2017 Kir-Yianni Paranga. Drink suggestion by Sam Christie.


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