Greek Salad with Corn & Sourdough Croutons

Feeds 5

Prep 10 mins

Cooking Time 20 mins


3 small cucumbers

1 punnet of cherry tomatoes 

1 bunch parsley 

1/2 red onion

2 cobs corn

150g Danish feta 

5 slices sourdough bread

1 tablespoon of Greek dried oregano 

Olive oil (lots)

Red wine vinegar


Greek Salad With Corn Feta and Sourdough Croutons


  1. Preheat the oven to 200 degrees Celsius
  2. Slice the bread into bite size pieces
  3. Lay flat in a baking tray and generously drizzle with olive oil
  4. Bake for 20 minutes or until golden and crunchy
  5. Steam the corn – slice off the cob when cooked
  6. Halve the cucumbers (length ways) and cut into moon shaped
  7. Cut the tomatoes in half
  8. Finely dice the onion 
  9. Finely chop the parsley.
  10. Add the cut cucumbers, tomatoes, corn, parsley, sourdough croutons and onions to a large bowl.
  11. Crumble over the feta.
  12. Season well with salt.
  13. Mix 1/3 cup olive oil and 2 tablespoons of red wine vinegar together.
  14. Pour the dressing over the salad and mix to combine.

NB: If you want to minimise the onion taste, place the cut pieces in water for 10 minutes.

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