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Greek salad

greek salad

Greek salad with crispy veggies, feta, and olives. A fresh, healthy option for your lunch or dinner—ready in minutes!
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Total Time 21 minutes
Servings: 4 servings
Course: Salad
Cuisine: Greek
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 cup cherry tomatoes halved
  • 1 unit cucumber sliced
  • 1 unit red onion thinly sliced
  • 1 unit green bell pepper sliced
  • 0.5 cup kalamata olives pitted
  • 0.25 cup feta cheese crumbled or cubed
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 0.25 teaspoon salt or to taste
  • 0.25 teaspoon black pepper freshly ground

Method
 

  1. Wash all vegetables thoroughly to remove any dirt or residue.
  2. Cut the cherry tomatoes in half. Slice the cucumber, red onion, and green bell pepper.
  3. Combine the tomatoes, cucumber, onion, bell pepper, and Kalamata olives in a large salad bowl.
  4. Add the feta cheese, either cubed or crumbled, on top of the vegetables.
  5. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper.
  6. Drizzle the dressing over the salad and toss gently to combine.
  7. Serve immediately for maximum freshness and enjoy your Greek salad!

Notes

Greek salad is a true Mediterranean classic, celebrated for its vibrant colors, crisp textures, and refreshing flavors. It’s an incredibly versatile dish, perfect for hot summer days, quick lunches, or as a lively side for festive gatherings. Its simplicity makes it popular worldwide—yet, with a few expert tips, you can turn your Greek salad into something truly exceptional.

Practical Tips and Ingredient Swaps

  • For maximum crunch and freshness, always use the freshest vegetables you can find. English cucumber or Persian cucumbers work especially well for their lower seed count and sweet flavor.
  • If you can’t find Kalamata olives, substitute with ripe black olives, but always choose olives packed in brine for that authentic taste boost.
  • Traditional Greek salad uses blocks of sheep’s milk feta. If you can source this, go for it—it offers a creamy texture and full flavor. Crumble it gently with your fingers for a rustic touch.

Technique and Preparation Advice

  • To prevent soggy salad, add the salt and dressing just before serving. Salting ahead of time can draw out water from the veggies, making them limp.
  • Layer your ingredients with tomatoes and cucumbers on the bottom, followed by onion, bell pepper, and a generous layer of feta on top. This helps keep delicate ingredients intact when mixing.
  • For a bolder taste, marinate the onions in a splash of vinegar for 5 minutes before adding. It takes the bite out and adds complexity.

Serving Suggestions and Creative Variations

  • Serve your Greek salad alongside grilled meats, fresh pita bread, or roasted potatoes for a complete meal.
  • Add a handful of fresh herbs like oregano or mint for an aromatic finish.
  • Make it a heartier dish by tossing in cooked quinoa or chickpeas, offering extra protein and texture.
  • For a fun variation, swap the feta for grilled halloumi or sprinkle with toasted pine nuts for crunch.
Enjoy experimenting—Greek salad is all about freshness, simplicity, and celebrating bold Mediterranean flavors. Let your seasonal produce take the lead and feel free to personalize each bowl!