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Santorini Salad

15 Minute Santorini Salad. Perfect meal-prep bowl for lunches on the go. For me personally, Sunday is Meal Prep Day! I prep my lunches for 3 days choosing a meal prep bowl, then have an easy wrap or leftovers for Thursday-Friday. Set yourself up for a great week of staying on track and get meal prepping these gorgeous bowls.

Serves: 4 Time: 15 minutes



Fresh Ingredients

  • 120g Black Olives, chopped

  • 2 Courgettes, cut into chunks (you could swap for cucumber, but don't cook)

  • 400g Feta Cheese

  • 2 Large Tomatoes, cut into wedges

  • Lettuce of your choice

Other Ingredients

  • 2 Tablespoon Red Wine Vinegar

  • 2 Red Onions, cut into quarters

  • 2 Teaspoons Dried Oregano

  • 3 Tablespoons Olive Oil

  • 4 Tablespoons Capers, chopped


  1. Heat the oven to 220°C.

  2. Pop the feta and tomato wedges onto an oven-proof tray, drizzle them with half the olive oil and oregano, then bake in the oven for 10 mins.

  3. Meanwhile, heat the remaining oil in a large non-stick pan over a high heat, add the onions and a splash of water and cook until they start to soften, then add the courgette and continue to cook until browned.

  4. Meanwhile, combine the olives, capers, vinegar, olive oil, and seasoning. Set aside.

  5. Remove the feta from the oven and allow to rest for a few minutes, build your salad and top with feta and tomatoes and a drizzle of the olive & caper dressing. Lovely served warm and cold.


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Hope you loved it!

Rosie ❤️


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