Description
Learn how to make a Classic Greek Salad, a refreshing Mediterranean dish made with juicy tomatoes, crisp cucumbers, creamy feta, and briny Kalamata olives. Simple, wholesome, and perfect for any occasion.
Ingredients
Scale
- 1 medium red onion, thinly sliced into half moons
- 4 medium juicy tomatoes, cut into bite-sized wedges
- 1 English cucumber, partially peeled for a striped pattern and sliced into half moons
- 1 green bell pepper, cored and thinly sliced into rings
- 1 handful of pitted Kalamata olives
- 1 ½ teaspoons dried oregano
- Kosher salt, to taste
- ¼ cup extra virgin olive oil
- 1–2 tablespoons red wine vinegar (adjust to taste)
- 7 ounces Greek feta cheese in brine, torn into slabs
Instructions
- Optional (Shock the Onion): Submerge sliced onion in a bowl of ice water with 1 teaspoon of red wine vinegar for about 10 minutes to mellow the sharpness.
- Combine the Vegetables: In a large mixing bowl, combine the tomatoes, cucumber, bell pepper, and olives. Remove the onions from the water and add them to the bowl.
- Season the Vegetables: Sprinkle with ¾ teaspoon dried oregano and a pinch of kosher salt.
- Add the Dressing: Drizzle the olive oil and red wine vinegar over the salad. Toss gently to combine without crushing the vegetables.
- Finish with Feta: Place torn slabs of feta cheese on top of the salad. Sprinkle the remaining ¾ teaspoon dried oregano over the feta for a finishing touch.
- Serve Fresh: Greek salad is best served immediately at room temperature.
Notes
- Leftovers: Store in an airtight container and refrigerate for up to 2 days. The vegetables may soften slightly, but the flavors will meld beautifully.
- Variations: Add fresh herbs like parsley or dill, capers, or roasted red peppers for an extra burst of flavor.
- Pro Tip: Always use a block of feta cheese in brine for the creamiest, most authentic taste.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Salad
- Method: No-cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 200
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg