Classic Greek Salad
20 min
|
easy
|
clean eating,
gluten-free,
Mediterranean diet,
vegetarian
Recipe by Eunice
Introduction
I do not do wimpy salads, and this classic Greek bowl keeps it bold: crisp cucumber, juicy tomatoes, briny Kalamatas, and creamy feta in a garlicky oregano and red wine vinegar dressing, no lettuce in sight, just like they serve it in Greece.
Bright, salty, and crunchy, it is the perfect no-cook side for weeknights, picnics, or anything off the grill; toss right before serving for max snap.
Ingredients (4 servings)
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Ingredients:
- 2 cups cherry tomatoes, halved (mix of red and yellow for color) cherry tomatoes 0.89 lb
- 1 English cucumber, diced English cucumber 1 ct
- 1 red bell pepper, chopped red bell pepper 1 ct
- ½ red onion, finely diced red onion 0.5 ct
- ½ cup pitted Kalamata olives pitted Kalamata olives 2.78 oz
- ½ cup feta cheese, cubed feta cheese 0.17 lb
- ¼ cup fresh parsley, chopped fresh parsley 0.53 oz
Ingredient for the Dressing:
- 3 Tbsp extra virgin olive oil extra-virgin olive oil 1.5 fl oz
- 1 Tbsp red wine vinegar red wine vinegar 0.5 fl oz
- 1 tsp dried oregano dried oregano 0.11 oz
- ½ tsp garlic powder garlic powder 0.05 oz
- ½ tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
How to Make Classic Greek Salad
-
Prep the cucumbers
Toss the diced cucumber with a small pinch of salt and set it in a colander for 10 minutes to pull out excess water.
Pat dry so the salad stays crisp instead of watery.
-
Mellow the onion
Rinse the finely diced red onion under cold water for 10 seconds to take off the harsh edge.
Blot dry so it does not dilute the dressing.
-
Make the dressing
Whisk the olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper until slightly thick and glossy.
Taste and add a splash more vinegar if your tomatoes are very sweet.
-
Assemble the salad
In a wide bowl combine cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, and parsley.
Add the feta last so it holds its shape.
-
Dress and toss
Pour on two thirds of the dressing and toss gently with your hands or a wide spoon, keeping the feta intact.
Add more dressing only if the vegetables are not lightly glistening.
Season cautiously because the olives and feta already bring salt.
-
Rest and serve
Let the salad sit 5 to 10 minutes so the oregano and vinegar wake up the tomatoes.
Finish with a tiny pinch of salt to taste and a grind of pepper just before serving.
Substitutions
- Feta cheese -> Lemon-oregano marinated firm tofu
- Press firm tofu, cube it, and marinate in olive oil, lemon juice, oregano, and a pinch of salt for 20 minutes, giving you a creamy, clean, dairy-free bite that still carries the herby tang.
- Kalamata olives -> Castelvetrano or green Cerignola olives
- These are milder and buttery with less brine bite, which softens the salt profile while keeping a meaty, satisfying pop.
- Red wine vinegar -> Fresh lemon juice
- Lemon brings brighter citrus zip and a fresher aroma, making the salad feel extra lively without losing acidity.
Tips
- Crush the oregano
- Rub dried oregano between your fingers before whisking it in to release its oils and get that signature Greek aroma.
- Check your olive oil
- Use a fresh, peppery extra virgin olive oil, not the dusty bottle from the back of the cabinet, because the dressing is the backbone of this salad.
- Keep the cuts chunky
- Large, even chunks give you crisp textures and prevent the salad from turning into salsa when you toss.
- Control the water
- Salting and draining cucumbers plus blotting onion keeps the vinaigrette from getting watered down.
- Mind the salt
- Taste after tossing because feta and olives bring their own salt, and you may not need the full salt amount in the dressing.
- Serve at cool room temp
- Chill the dressing if you want, but keep tomatoes out of the fridge so they stay sweet and fragrant.
Nutrition Facts *
| Energy | 370 | kcal |
|---|---|---|
| Protein | 8 | g |
| Total Fat | 25 | g |
| Carbohydrates | 27 | g |
| Dietary Fiber | 9 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the salad from getting watery?
- Lightly salt and drain the cucumbers, blot the onion, and toss with only enough dressing to coat, then add more at the table if needed.
- Can I make this ahead?
- Chop the vegetables and make the dressing up to 1 day ahead, store separately in glass containers, and combine within 15 minutes of serving.
- My feta is very salty, what should I do?
- Rinse the feta briefly under cold water and pat dry, then hold back some salt in the dressing and taste before adding more.
- Can I use fresh garlic instead of garlic powder?
- Yes, grate half a small clove into the dressing for a sharper bite, and let it sit 5 minutes to mellow before tossing.
- Is lettuce part of a classic Greek salad?
- No, the classic horiatiki style skips lettuce, but if you like crunch, fold in a handful of crisp romaine right before serving so it does not wilt.
- How long do leftovers keep?
- Up to 24 hours in the fridge, though the cucumbers will soften, so store any extra dressing separately and refresh with a squeeze of lemon.
Serving Suggestions
Bright, briny, and crunchy, this salad plays beautifully with grilled chicken skewers, lemony shrimp, or a bowl of garlicky chickpeas for a satisfying plate.
Add a pinch of sumac or a spoon of capers for extra tang, and serve with warm pita or crusty bread to catch every last drop of that vinaigrette.
More pairings:
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