Greek Autumn Salad Apollo

5 from 3 votes
Prep Time 25 minutes
Total Time 25 minutes
Course Dinner
Cuisine European
Servings 2 people


For the vegetables:

  • 1 small Cucumber
  • 1 medium sized Onion, brown
  • 4 medium sized Tomatoes
  • 4 leaves White cabbage
  • 4 leaves Blue cabbage

For the dressing:

  • 2 medium sized Cloves of garlic, fresh
  • 1 tbsp Dill, fresh or frozen, finely chopped
  • 5 tbsp Orange juice
  • 2 tbsp Red wine vinegar, mild
  • Salt and pepper, black, fresh from the mill
  • 60 g Feta cheese
  • 3 tbsp Olive oil, cold pressed

To garnish:

  • 1 Egg, size M
  • 6 Olives, black, pitted
  • Sprigs of dill, fresh
  • 2 tbsp Sesame seeds, white
  • Flowers and leaves


  • Boil the egg hard and let it cool down in cold water. Wash the cucumber, cap both ends, do not peel, halve lengthways and cut across into 6 mm thick slices. Halve the onion lengthways, cap both ends, peel, quarter the halves lengthways and cut them crossways into approx. 2 mm thick slices. Wash the tomatoes, remove the stem, quarter lengthways, remove the green stem and cut in half crosswise.
  • Wash the white and blue cabbage leaves, remove the midrib. Cut the leaves into approx. 2 cm wide strips and cut them to a maximum of 4 cm.
  • Arrange the vegetables on a serving platter and frame with sprigs of dill.
  • Squeeze the garlic cloves. Dissolve the feta cheese for the dressing in the orange juice. Mix all ingredients for the dressing with a teaspoon (DO NOT homogenize) and drizzle over the salad just before serving. Serve at room temperature and enjoy.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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