greek salad
Greek salad easy recipe for a light, healthy meal full of Mediterranean flavors. Quick to make and so refreshing!
Ingredients
Method
- Prepare the vegetables: Wash all vegetables well. Cut the cherry tomatoes in half, dice the cucumber (no need to peel), and thinly slice the red onion.
- Combine ingredients: In a large bowl, add the tomatoes, cucumber, red onion, and kalamata olives. Add the feta cheese on top, leaving the cubes chunky or crumbled as you wish.
- Make the dressing: In a small bowl, mix the olive oil, red wine vinegar, dried oregano, salt, and black pepper.
- Finish the salad: Pour the dressing over the salad and toss gently to combine, making sure not to break up the feta too much.
- Sprinkle with fresh parsley, if using. Serve immediately and enjoy your refreshing Mediterranean meal!
Notes
Greek salad is a real staple of Mediterranean cuisine, beloved for its fresh flavors and vibrant colors. Its versatility makes it perfect for lunch, dinner, or even as a light starter at gatherings. In Greece, it's a simple, everyday dish—yet there’s something special about how these ingredients come together!
Tips, Substitutions, and Flavor Boosts
- Keep things crisp: If you want extra crunch, use an English cucumber or soak sliced red onion in ice water for a few minutes to reduce its sharpness and add a mild, refreshing bite.
- Upgrade your feta: For an authentic touch, buy a whole block of Greek feta and cut it yourself. Pre-crumbled feta loses moisture and flavor quickly.
- No kalamata olives? Try green olives or black olives, but kalamata’s tang adds an unmistakable depth. For variety, throw in a few capers for a briny pop.
- Tomato choice matters: Use ripe but firm tomatoes. If using larger tomatoes, deseed them to prevent the salad from becoming watery.
Prep and Serving Suggestions
- Mix gently: Toss everything carefully to keep the feta from breaking up too much and to preserve the crispness of the vegetables.
- Serve chilled: For best results, chill your vegetables before preparing the salad or refrigerate the finished salad (without dressing) for an hour. Dress right before serving so veggies stay crunchy.
- Make it a meal: Add grilled chicken, shrimp, or chickpeas for extra protein. Serve with crusty bread, pita, or alongside grilled meats for a Mediterranean feast.
- Vary the herbs: Try fresh basil or mint for a summer twist, or add a pinch of marjoram to the dressing for extra herbal flavor.
