greek salad
Greek salad: fresh, healthy option with feta, cucumber, tomato and olives. Quick to prepare, full of Mediterranean flavor and nutrients.
Ingredients
Method
- Wash the cherry tomatoes and cucumber thoroughly. Slice the cherry tomatoes in half, the cucumber into half-moons, and the red onion into thin slices.
- In a large bowl, combine the tomatoes, cucumber, red onion, and Kalamata olives.
- Add the cubed or crumbled feta cheese over the vegetables.
- In a small bowl, mix together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper.
- Drizzle the dressing over the salad and gently toss to coat all ingredients evenly.
- Serve immediately for the freshest flavor, or refrigerate for up to 15 minutes before serving.
Notes
Greek salad is a timeless classic, loved worldwide for its fresh flavors and adaptability. Whether you’re looking for a light lunch, a side dish, or a vibrant appetizer for a dinner party, this recipe fits seamlessly into any menu. It stands out for being both refreshing and satisfying—bringing the Mediterranean straight to your table.
Practical Tips & Ingredient Swaps
- Use the best feta you can find—authentic Greek feta, ideally made from sheep’s milk, delivers the richest flavor and a creamy texture that holds firm in the salad.
- If you don’t have cherry tomatoes, ripe Roma or heirloom tomatoes make great substitutes. Just make sure to drain excess juice to avoid a soggy salad.
- English cucumber gives a slightly sweeter, seedless crunch, but standard cucumber works just as well—simply peel if the skin is thick or waxy.
- If you’re not a fan of raw red onion’s sharpness, soak the slices in cold water for 10 minutes before adding them. This tames their bite while preserving crunch.
- For an extra burst of flavor, finish the salad with a squeeze of fresh lemon juice or a sprinkle of chopped fresh mint or dill.
Preparation Secrets for a Perfect Greek Salad
- Always combine the vegetables and cheese just before serving to maintain crispness.
- Mix the dressing separately and toss gently—overmixing can break apart the feta and make the salad cloudy.
- Don’t skimp on the olive oil! Use a flavorful, peppery extra-virgin olive oil for an authentic touch.
Serving Suggestions & Variations
- This salad pairs beautifully with grilled chicken, lamb chops, or even a simple pita and hummus platter for a Mediterranean-inspired meal.
- Give your Greek salad a protein boost by adding chickpeas or grilled shrimp.
- Try serving it over a bed of mixed greens or quinoa for a more substantial dish.
- For a crowd, serve Greek salad in individual glasses as elegant starters at a summer gathering.
