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Greek salad

greek salad

Greek salad easy recipe for a light, healthy meal full of Mediterranean flavors. Quick to make and so refreshing!
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Total Time 16 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 cup cherry tomatoes halved
  • 1 cup cucumber diced, unpeeled
  • 0.5 cup red onion sliced thin
  • 0.75 cup kalamata olives pitted
  • 0.5 cup feta cheese cut into small cubes or crumbled
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 0.25 teaspoon salt
  • 0.1 teaspoon black pepper
  • 1 tablespoon fresh parsley chopped, optional

Method
 

  1. 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.
  2. 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.
  3. Make the dressing: In a small bowl, mix the olive oil, red wine vinegar, dried oregano, salt, and black pepper.
  4. Finish the salad: Pour the dressing over the salad and toss gently to combine, making sure not to break up the feta too much.
  5. 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.
Every spoonful offers a burst of flavor, and with these tips you can tailor the salad to your own tastes or the season. Enjoy exploring the vibrant world of Greek salads!