Book A Stay

Greek Salad



  • 1 cup iceberg lettuce
  • ½ cucumber
  • ½ yellow pepper
  • ½ red pepper
  • 2 tomatoes
  • 1 onion
  • 2 tablespoons chopped parsley
  • 10 pieces of feta cheese (1 centimeter cubes)
  • 1 tablespoon lemon vinaigrette
  • 5-6 olives


  1. Tear ice berg lettuce into small pieces, split cucumber into half, scoop out the seeds and slice ½ centimeter thick half-moon shapes
  2. Deseed the peppers and tomatoes and dice them in equal squares
  3. Dice the onions, deseed the olives and quarter them
  4. Dice the feta cheese into 1 centimetre cubes
  5. Make lemon vinaigrette by whisking 5 milliliter of lemon juice with 15 milliliter olive oil. Add chopped parsley, season with salt and pepper.
  6. Toss all the ingredients together except the Feta cheese.
  7. Garnish the salad with feta cheese and serve chilled

More Recipes

  • Prosciutto Chicken

    Prosciutto Chicken

    Fresh, tender chicken breast filled with ricotta and sage leaf, wrapped in Prosciutto ham.

  • Lal Maas

    Laal Maas

    Spring lamb simmered with mathania chillies, cooked traditional style.

  • Sheesh Taouk

    Sheesh Taouk

    Char grilled chicken flavoured with saffron, cardamom, onion and served with grilled vegetables and rice.


Book a stay

Check in Check out
Adults Children
request call back
requestcall back