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This Greek Salad is a refreshing blend of tomatoes, crisp cucumbers, and tangy feta cheese. Drizzled with extra-virgin olive oil and red wine vinegar, it’s a quick and delicious way to bring the flavors of the Mediterranean to your table.
Before You Begin
- Slice Vegetables Evenly: Slice the cucumber, bell pepper, and red onion evenly, so you get the perfect bite every time.
- Use High-Quality Olive Oil: In Greece there is really no such thing as a Greek dressing. All you need to use is a good quality extra virgin olive oil and red wine vinegar, so if you can invest in a good quality olive oil.
- Feta Cheese: Use a block of feta cheese rather than pre-crumbled feta. It’s creamier and has a better texture.
- Kalamata Olives: Do yourself a favor and buy pitted Kalamata olives. You can also slice them in half, if you wish.
- Season Just Before Serving: Add the salt and pepper just before serving, this will keep the vegetables crisp and fresh.
- Chill the Salad: Chill the salad in the refrigerator for about 15 minutes before serving. This helps the flavors meld together beautifully.
Ingredients You’ll Need
- Tomatoes: Use ripe, juicy tomatoes for the best flavor. Any small to medium ripe tomatoes will work here, and as always, fresh, in-season tomatoes will elevate the salad.
- English cucumber: Slice into half-moons for a crisp texture. Persian cucumbers are a good substitute.
- Green bell pepper: Traditional in Greek salads, but feel free to use a sweeter red bell pepper if you prefer.
- Red onion: Cut into thin slices for a sharp, savory bite.
- Kalamata olives: Use whole, pitted olives for convenience and that classic briny flavor.
- Extra-virgin olive oil: This will be the main ingredient for your dressing, so I strongly recommend using a high-quality olive oil for the best taste.
- Red wine vinegar: Adds a tangy kick to the salad. Lemon juice is a good alternative if you want a different tang.
- Dried oregano: Sometimes tossed with the salad, sometimes sprinkled on top. Fresh oregano works too for a more intense flavor.
- Salt and pepper: Essential for bringing out all the flavors. Go light on the salt initially, since feta is usually pretty salty, and you can always add more.
- Feta cheese: Always in a large chunk, preferably made from sheep’s milk, for that creamy, tangy goodness.
- Fresh oregano or parsley: For garnish. Either herb will add a fresh, herbal touch to your salad.
In a large bowl, combine 4 large chopped tomatoes, 1 sliced English cucumber, 1 thinly sliced green bell pepper, 1 thinly sliced red onion, and ½ cup Kalamata olives. Toss them together gently.
Drizzle ¼ cup extra-virgin olive oil and 1 tablespoon red wine vinegar over the mixed vegetables. Sprinkle with 1 teaspoon dried oregano, and add salt and pepper to taste. Gently toss to coat all the ingredients with the dressing.
- Tip: Use high-quality olive oil for a richer, more flavorful dressing.
Traditionally, Greek salad is served with a whole block of feta cheese on top, so place a block of feta cheese (about 7 ounces) on top of the salad. Drizzle a little more olive oil over the feta and sprinkle with a pinch of dried oregano.
- Tip: Using a block of feta rather than crumbled feta gives a better texture and flavor.
Garnish the salad with fresh oregano or parsley if desired. Serve immediately.
- Tip: Chill the salad in the refrigerator for about 15 minutes before serving to let the flavors meld together.
Frequently Asked Questions
Can I make Greek Salad ahead of time?
Yes, you can prepare the vegetables and dressing up to a day in advance. Store them separately in the refrigerator and combine just before serving to keep the salad fresh and crisp.
How do I keep the vegetables fresh in the salad?
To keep the vegetables fresh, store them in an airtight container in the refrigerator and avoid adding salt until just before serving. Salt can draw out moisture from the vegetables, making them soggy.
How do I store leftover Greek Salad?
Store leftover Greek Salad in an airtight container in the refrigerator for up to 2 days. For best results, keep the feta cheese separate and add it just before serving.
More Delicious Salads
- Cobb Salad
- Easy Coleslaw Recipe
- Kale And Brussels Sprouts Salad
- Cucumber Avocado Salad
- Detox Salad
- Avocado Chicken Salad
- Tomato Peach Burrata Salad
Greek Salad
Ingredients
- 4 large tomatoes chopped
- 1 English cucumber sliced into half-moons
- 1 medium green bell pepper thinly sliced
- 1 medium red onion thinly sliced
- ½ cup Kalamata olives
- ¼ cup extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- salt and pepper to taste
- 1 block feta cheese about 7 ounces
- fresh oregano or parsley for garnish
Instructions
- In a large bowl, combine the chopped tomatoes, cucumber, green bell pepper, red onion, and Kalamata olives.
- Drizzle the extra-virgin olive oil and red wine vinegar over the vegetables. Sprinkle with dried oregano, salt, and pepper to taste. Gently toss to combine.
- Place the block of feta cheese on top of the salad. Drizzle a little more olive oil over the feta and sprinkle with a pinch of dried oregano.
- Garnish with fresh oregano or parsley if desired. Serve immediately.
Tips & Notes:
- Use ripe, in-season tomatoes for the best flavor.
- Chill the salad for 15 minutes before serving to let the flavors meld together.
- Keep the feta cheese in a whole block for a more authentic presentation.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
- Avoid freezing the salad as the fresh vegetables will lose their texture.
