This recipe for Greek salad should be on everyone’s rotation since it is quick, easy and bursting with Mediterranean flavor!
The combination of juicy tomatoes, crisp cucumbers, briny olives, and creamy feta creates a refreshing salad that’s both satisfying and healthy.
What you will love about this Greek salad recipe
The salad is full of flavor and you can prepare the components ahead of time, or if you’re like me and you forgot, you can whip it up just before mealtime in less than 15 minutes.
All I know is, as soon as you taste the perfect balance of fresh vegetables, tangy feta, and aromatic herbs dressed in quality olive oil, you will be hooked!
You will inevitably add it to your list of regular “go-to” recipes, and you will be making it whenever you want something fresh, healthy, and delicious.
Ingredients for Greek Salad
Tomatoes: For this recipe, you will want ripe, in-season tomatoes for the best flavor. Roma tomatoes or vine-ripened tomatoes work beautifully, but any variety that’s juicy and flavorful will do. The tomatoes provide the sweet, juicy foundation of the salad.
Cucumbers: English cucumbers or Persian cucumbers are ideal because they have thinner skins, fewer seeds, and aren’t bitter. They provide a refreshing crunch that balances the softer textures in the salad.
Red Onion: Raw red onion adds a sharp, pungent flavor that cuts through the richness of the olive oil and feta. Slicing it very thinly helps to minimize its intensity while still providing that essential flavor component.
Green Bell Pepper: This adds a crisp texture and slightly bitter, vegetal flavor that’s traditional in authentic Greek salads. The pepper provides color and complexity to the dish.
Kalamata Olives: These distinctive purple-black olives are essential for an authentic Greek salad. Their rich, fruity, and slightly bitter flavor adds depth and a true Mediterranean character to the salad.
Feta Cheese: Traditional Greek feta made from sheep’s milk provides the best flavor and texture. Look for feta that comes in a block packed in brine rather than pre-crumbled varieties, which tend to be drier and less flavorful.
Extra Virgin Olive Oil: The quality of your olive oil makes a huge difference in this simple salad. Use the best quality extra virgin olive oil you can afford for that authentic Greek flavor.
Red Wine Vinegar: This provides the acidic component that brightens all the flavors. It’s traditional in Greek dressing and has a milder flavor than white vinegar.
Dried Oregano: This herb is quintessentially Greek and adds an aromatic, earthy flavor that’s immediately recognizable. Use Greek oregano if possible for the most authentic flavor.
Optional Ingredients
Capers: For an extra briny, salty flavor, add a tablespoon of drained capers to your salad.
Fresh Herbs: While dried oregano is traditional, adding some fresh mint, dill, or parsley can bring a vibrant freshness to the salad.
Anchovy Fillets: For the adventurous, a few chopped anchovy fillets add a savory depth that complements the other Mediterranean flavors perfectly.
How to make the perfect Greek Salad
Step 1- Wash all vegetables thoroughly. For the cucumber, decide whether to peel it based on the variety – English or Persian cucumbers can be left unpeeled, while thicker-skinned varieties should be at least partially peeled.
Step 2- Cut the tomatoes into wedges or large chunks, about 1-1.5 inches in size. If using cherry tomatoes, you can halve them. Place in a large salad bowl.
Step 3- Cut the cucumber in half lengthwise and then into half-moon slices about ¼ inch thick. Add to the bowl with the tomatoes.
Step 4- Thinly slice the red onion into half-moons. If the flavor is too strong, you can soak the slices in cold water for 10 minutes, then drain and pat dry before adding to the salad.
Step 5- Core and seed the green bell pepper, then cut into 1-inch pieces. Add to the bowl.
Step 6- Add the whole kalamata olives to the salad. Traditionally, they are left with pits intact, but you can use pitted olives for convenience.
Step 7- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper to create a simple dressing.
Step 8- Pour the dressing over the vegetables and gently toss to coat everything evenly.
Step 9- Place a whole slice or large chunks of feta cheese on top of the salad rather than crumbling it throughout. This is the authentic Greek way of serving it.
Step 10- Sprinkle a little more dried oregano over the top and finish with a drizzle of additional olive oil. Serve immediately, or let it sit for 15-30 minutes to allow the flavors to meld.
Tips
Use Room Temperature Tomatoes: Never refrigerate your tomatoes before making the salad, as cold temperatures diminish their flavor. Room temperature tomatoes are much more flavorful and juicy.
Salt Timing Matters: Salt draws moisture out of vegetables, particularly tomatoes and cucumbers. If you’re making the salad in advance, consider adding the salt just before serving to prevent excess liquid from pooling at the bottom of your bowl.
Feta Presentation: Authentic Greek salads feature a slab of feta on top rather than crumbled feta mixed throughout. This preserves the integrity of the cheese and allows diners to incorporate as much as they want with each bite.
The Power of Resting: While you can serve this salad immediately, allowing it to rest for 15-30 minutes before serving allows the flavors to meld and develop more complexity.
Quality Over Quantity: Since this salad has so few ingredients, their quality is paramount. Use the best tomatoes, olive oil, and feta you can find for the most authentic and delicious result.
Substitutions
Cherry Tomatoes: If large tomatoes aren’t in season, substitute with sweet cherry or grape tomatoes, which tend to be flavorful year-round.
Yellow Bell Pepper: Green bell pepper can be substituted with yellow for a sweeter flavor profile while still maintaining the crisp texture.
Cheese Options: While authentic feta is traditional, in a pinch you could substitute with a mild goat cheese, though the flavor profile will change.
Vinegar Alternatives: If you don’t have red wine vinegar, fresh lemon juice makes an excellent substitute that’s still authentic to Mediterranean flavors.
What to serve with Greek Salad
Grilled Meats: This salad pairs perfectly with grilled lamb, chicken souvlaki, or Greek-style grilled fish.
Pita Bread: Warm pita bread on the side is perfect for soaking up the delicious dressing and juices at the bottom of the bowl.
Hummus and Tzatziki: These Mediterranean dips complement the salad beautifully for a complete mezze-style meal.
Grilled Vegetables: Add some grilled eggplant, zucchini, or bell peppers on the side for a vegetable-forward feast.
Storage, Freezing and Reheating
Storage Instructions: Greek salad is best enjoyed fresh, but undressed components can be stored separately in airtight containers in the refrigerator for up to 2 days. The dressing can be stored separately for up to 1 week.
Assembled Storage: If you have leftover dressed salad, it will keep in the refrigerator for up to 24 hours, though the vegetables will soften and release more liquid. The feta should ideally be added just before serving.
Freezing: Greek salad does not freeze well due to the high water content of the vegetables, which would result in a mushy texture upon thawing.
FAQ’s
Why is my Greek salad watery?
Tomatoes and cucumbers naturally release water, especially when salted. To minimize excess liquid, salt the salad just before serving, make sure your cucumbers are well-dried after washing, and consider removing some of the juicy seed portions of the tomatoes.
Should I remove the seeds from the cucumbers?
If you’re using English or Persian cucumbers, there’s no need to remove the seeds as they’re usually small and tender. For regular cucumbers with larger seeds, you might prefer to scoop them out with a spoon before slicing.
Is Greek salad supposed to have lettuce?
Traditional Greek salad (known as “horiatiki” in Greece) does not contain any lettuce or other leafy greens. It’s purely a vegetable salad with feta cheese.
How far in advance can I make Greek salad?
You can prepare all the components up to a day in advance and store them separately, then combine and dress the salad just before serving. If you need to assemble it a few hours ahead, leave the feta off until serving time and don’t salt the vegetables until the last minute.
Greek Salad
Ingredients
- 4 medium tomatoes cut into wedges or chunks
- 1 English cucumber halved lengthwise and sliced
- 1 small red onion thinly sliced
- 1 green bell pepper seeded and cut into 1-inch pieces
- 20 kalamata olives whole or pitted
- 8 ounces Greek feta cheese in block form
- ⅓ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano plus more for sprinkling
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- In a large bowl, combine the tomato wedges, cucumber slices, red onion slices, and green bell pepper pieces.
- Add the kalamata olives to the vegetable mixture.
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper until emulsified.
- Pour the dressing over the vegetables and gently toss to coat everything evenly.
- Place the block of feta cheese on top of the salad, or cut it into a few large pieces and arrange on top.
- Sprinkle a little additional dried oregano over the top of the salad and the feta.
- Finish with an extra drizzle of olive oil if desired.
- Serve immediately, or let sit for 15-30 minutes at room temperature to allow flavors to meld.