Classic Greek Salad
15 min
|
easy
|
clean eating,
gluten-free,
Mediterranean diet,
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 0 min | 15 min |
Introduction
This classic Greek salad is fresh, crunchy, and bursting with juicy tomatoes, crisp cucumber, and briny Kalamata olives.
Creamy feta and a simple oregano and red wine vinegar dressing pull everything together in the best possible way.
It is perfect as a light lunch, a side for grilled meats, or a colorful addition to any potluck table.
Ingredients (4 servings)
Ingredients:
Ingredient for the Dressing:
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How to Make Classic Greek Salad
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Prep the vegetables
Rinse the cherry tomatoes, cucumber, bell pepper, and parsley under cool running water.
Pat everything dry with a clean kitchen towel so the salad stays crisp.
Halve the cherry tomatoes, dice the cucumber, chop the bell pepper, finely dice the red onion, and chop the parsley.
-
Combine the salad ingredients
Add the halved tomatoes, diced cucumber, chopped bell pepper, diced red onion, and Kalamata olives to a large bowl.
-
Make the dressing
In a small bowl or measuring cup, combine olive oil, red wine vinegar, oregano, garlic powder, salt, and black pepper.
Whisk until the dressing looks slightly thickened and well combined.
-
Dress and toss the salad
Pour the dressing over the vegetables in the large bowl.
Toss gently with a large spoon until everything is evenly coated, but not smashed.
-
Add feta and parsley
Scatter the cubed feta and chopped parsley over the top of the salad.
Toss once or twice more, very lightly, to distribute them without breaking the feta.
-
Taste and serve
Taste a tomato and cucumber piece and add more salt, pepper, or vinegar if needed.
Serve right away for maximum crunch, or chill for up to 30 minutes.
Substitutions
- Feta cheese -> marinated tofu cubes
- Firm marinated tofu gives a similar salty, chewy bite without dairy. Press the tofu first so it soaks up more flavor and does not crumble.
- Kalamata olives -> canned black olives
- Canned black olives taste milder than Kalamata, so they suit kids or olive beginners. Slice them in half so the flavor distributes more evenly through each bite.
- Red wine vinegar -> fresh lemon juice
- Fresh lemon juice makes the dressing brighter and extra refreshing. Use the same amount as the vinegar and add a little lemon zest if you like.
Tips
- Keep the vegetables dry
- Excess water on the vegetables can dilute the dressing and make everything soggy. Drying them well helps the oil and vinegar cling to each piece.
- Chill the onion first
- If raw red onion tastes too sharp, soak the diced pieces in ice water for ten minutes. Drain and pat dry before adding, for a sweeter, crisper bite.
- Use high-quality olive oil
- Extra virgin olive oil is the main flavor in the dressing, so choose one you like sipping plain. Peppery or fruity oils both work well in this salad.
- Cut everything into similar sizes
- Evenly sized pieces help each forkful have a balanced mix of vegetables, olives, and cheese. Aim for small bite-size chunks rather than big wedges.
- Make it ahead wisely
- You can chop the vegetables and mix the dressing earlier in the day. Keep them separate, then toss with feta and parsley just before serving.
Nutrition Facts *
| Energy | 326 | kcal |
|---|---|---|
| Protein | 8 | g |
| Total Fat | 24 | g |
| Carbohydrates | 19 | g |
| Dietary Fiber | 8 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I make this Greek salad the day before serving?
- You can prep most parts ahead, but keep the dressing separate. Tomatoes and cucumbers release water overnight, so the salad softens if everything sits together too long. Combine and dress it within an hour of serving for best texture.
- My feta turns mushy in the salad. What am I doing wrong?
- Crumbled feta melts into the dressing faster than block feta cut into cubes. Add the cheese last and toss gently so the pieces stay intact. Also check that your feta is firm and not already very soft in the package.
- How can I make this salad more of a full meal?
- Add grilled chicken, shrimp, chickpeas, or cooked quinoa to turn it into a hearty main. Keep the extra ingredients chilled so the salad still tastes refreshing.
- What can I do if the dressing tastes too sharp or acidic?
- If the vinegar or lemon tastes harsh, whisk in another teaspoon of olive oil. A small pinch of sugar can also round the acidity without making the salad sweet.
Serving Suggestions
This classic Greek salad shines alongside grilled chicken, lamb, fish, or a simple plate of warm pita and hummus.
For a fun twist, add watermelon cubes or avocado slices for extra juiciness and a lovely creamy contrast.
Reviews
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Carla, NYC: In Greece I really like this salad, but it's hard to replicate in the US because the cucumbers and tomatoes don't taste the same. But the garlic powder in this recipe is a touch of genius.... it brings me back straight to Greece!
: Happy it brought you right back to Greece, Carla! If your cucumbers and tomatoes are a bit bland, let them sit with a pinch of salt for 10 minutes before tossing to help concentrate their flavor.
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