Greek Salad Recipe
Bright, crunchy Mediterranean flavors—no oven needed, healthy twist!
This Greek Salad Recipe brings together fresh vegetables, creamy feta cheese, briny olives, and a simple olive oil dressing for a fast, nutritious dish you’ll reach for again and again.
Full Recipe Introduction
Greek salad (or Horiatiki, as locals call it) is a classic Mediterranean staple. It’s all about ripe tomatoes, crisp cucumber, paper-thin red onion, salty Kalamata olives, and tangy feta cheese—tossed with quality olive oil and a sprinkle of dried oregano. No lettuce here; this is truly a farmer’s-market salad that shines when each ingredient takes center stage.
Why is it special? For starters, it’s bursting with vitamins A and C from fresh vegetables and packed with heart-healthy monounsaturated fats in olive oil. According to USDA data, one generous serving clocks in around 150 calories—perfect for a light lunch or a colorful side dish at dinner. Personally, I adore serving it on warm summer evenings, when heirloom tomatoes reach peak sweetness and the whole family gathers around the table.
Why You’ll Love This Recipe
– No oven needed—just chop and toss
– Ready in under 20 minutes for busy weeknights
– Naturally gluten-free, vegetarian, and low carb
– Uses simple, fresh ingredients you can find anywhere
– Easy to customize with extra veggies or herbs
– Perfect side for grilled fish, chicken, or pita bread
– Keeps well—makes a great leftover lunch
– Brings bright Mediterranean flair to any table
Ingredients
– 3 cups ripe tomatoes, cut into wedges (heirloom or vine-ripe)
– 2 cups cucumber, sliced into half-moons (English or Persian)
– 1/2 cup red onion, thinly sliced (soaked in cold water for milder taste)
– 3 oz feta cheese, crumbled (use full-fat Greek feta for creaminess)
– 1/2 cup Kalamata olives, pitted (look for extra-virgin-packed)
– 2 tbsp extra-virgin olive oil (choose a robust Tuscan or Spanish variety)
– 1 tbsp red wine vinegar (or fresh lemon juice for a citrus twist)
– 1 tsp dried oregano (or fresh oregano leaves, finely chopped)
– Pinch of sea salt and freshly ground black pepper
Tips:
• Choose firm cucumbers without blemishes for best crunch.
• If fresh oregano isn’t available, use a pinch of rosemary for a piney note.
• Let the red onion soak in ice water for 10 minutes to tame its bite.
Directions
- Prep your veggies: Slice tomatoes into wedges, cucumbers into half-moons, and onions into thin rings—draining them briefly in a colander.
- Build the salad base: In a large, shallow bowl, arrange tomatoes, cucumber, and red onion so each bite has color.
- Add olives and feta: Scatter Kalamata olives evenly, then sprinkle crumbled feta cheese over the top—this keeps it from getting too soggy.
- Whisk the dressing: In a small jar or bowl, combine olive oil, red wine vinegar (or lemon juice), dried oregano, salt, and pepper; shake or whisk until emulsified.
- Dress and toss: Drizzle the dressing over the salad. Gently toss with your hands or salad forks so ingredients mix but feta stays intact.
- Final touch: Let the salad rest for 5 minutes at room temperature—this allows flavors to marry. Give a gentle toss again and serve.
Servings & Timing
Makes 4 hearty servings
Prep Time: 15 minutes
Rest Time: 5 minutes (to meld flavors)
Total Time: 20 minutes
Variations
• Add chopped bell pepper for extra crunch and color.
• Swap Kalamata olives for Castelvetrano olives to reduce saltiness.
• Stir in fresh mint or basil for an herby lift.
• Include chickpeas for a protein boost.
• Top with grilled halloumi instead of feta for a smoky twist.
• Drizzle a teaspoon of honey for a hint of sweetness.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 2 days—beyond that, veggies soften and feta loses its creaminess. No reheating needed; serve cold or at room temperature. Make-ahead tip: Keep dressing separate if you plan to store the salad overnight, then toss just before serving.
Notes
• I learned that cutting tomatoes too small makes them water down the salad—wedge size matters.
• If you prefer a sharper onion flavor, skip the soaking step.
• For a smoother dressing, use a small blender or milk frother to emulsify.
• When testing this recipe, I noticed letting it rest enhances the balance—don’t rush it!
FAQs
Q: Can I use cherry tomatoes instead of large tomatoes?
A: Absolutely—just halve or quarter them so each bite still feels substantial.
Q: Is Greek salad gluten-free?
A: Yes, this recipe is naturally free of gluten and carbs—unless you serve it with pita.
Q: How do I keep the feta from crumbling too much?
A: Gently fold in the dressing and avoid over-stirring; larger feta chunks hold up better.
Q: Can I make this vegan?
A: For a vegan twist, replace feta with marinated tofu or vegan feta alternative.
Q: What’s the best olive oil for this salad?
A: A peppery, high-quality extra-virgin olive oil really lifts the flavors—look for a fresh harvest label.
Q: Can I add lettuce?
A: Traditional Greek salad skips lettuce; if you crave greens, add baby spinach at the end.
Q: Will the salad keep overnight?
A: It stays tasty for a day, but veggies can get mushy—store dressing separately to extend freshness.
Q: Any tips for peeling cucumbers?
A: Use a vegetable peeler to remove stripes of peel for texture variation if desired.
Conclusion
This Greek Salad Recipe is a celebration of simple, fresh ingredients—no cooking, just chopping and tossing. Its bright veggies, creamy feta, and zesty dressing deliver a taste of Mediterranean sunshine in every bite. Give it a try, leave a comment with your twists, and explore my other Mediterranean favorites for more healthy, colorful meals!
Greek Salad
Ingredients
- 3 cups ripe tomatoes cut into wedges (heirloom or vine-ripe)
- 2 cups cucumber sliced into half-moons (English or Persian)
- 1/2 cup red onion thinly sliced (soaked in cold water for milder taste)
- 3 oz feta cheese crumbled (use full-fat Greek feta for creaminess)
- 1/2 cup Kalamata olives pitted (look for extra-virgin-packed)
- 2 tbsp extra-virgin olive oil choose a robust Tuscan or Spanish variety
- 1 tbsp red wine vinegar or fresh lemon juice for a citrus twist
- 1 tsp dried oregano or fresh oregano leaves, finely chopped
- sea salt and black pepper pinch of each
Instructions
- Slice tomatoes into wedges, cucumbers into half-moons, and onions into thin rings—draining them briefly in a colander.
- Arrange tomatoes, cucumber, and red onion in a large shallow bowl.
- Scatter Kalamata olives evenly, then sprinkle crumbled feta cheese on top.
- Combine olive oil, red wine vinegar (or lemon juice), dried oregano, salt, and pepper; shake or whisk until emulsified.
- Drizzle the dressing over the salad. Gently toss to mix ingredients.
- Let the salad rest for 5 minutes at room temperature, then serve.
