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Greek salad

greek salad

Greek salad: fresh, healthy option with feta, cucumber, tomato and olives. Quick to prepare, full of Mediterranean flavor and nutrients.
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Total Time 16 minutes
Servings: 4 servings
Course: Salad
Cuisine: Greek
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 cup cherry tomatoes halved
  • 1 cup cucumber sliced, with peel
  • 0.5 cup red onion thinly sliced
  • 0.5 cup kalamata olives pitted, whole or halved
  • 0.75 cup feta cheese cubed or crumbled
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 0.25 teaspoon dried oregano
  • 0.25 teaspoon salt
  • 0.25 teaspoon black pepper

Method
 

  1. 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.
  2. In a large bowl, combine the tomatoes, cucumber, red onion, and Kalamata olives.
  3. Add the cubed or crumbled feta cheese over the vegetables.
  4. In a small bowl, mix together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper.
  5. Drizzle the dressing over the salad and gently toss to coat all ingredients evenly.
  6. 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.
Embracing these tips and creative touches will ensure your Greek salad is as memorable as it is delicious, whether for a quick lunch or shared among friends at the dinner table.