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Fresh Greek Salad Recipe

Greek Salad Recipe

A classic, refreshing Greek salad with a powerful mix of crisp vegetables, salty Kalamata olives, and a whole block of creamy feta cheese, all tossed in a simple red wine vinaigrette.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: Greek
Calories: 352
Ingredients Method Notes

Ingredients
  

  • 4 large ripe vine tomatoes (about 500g), cut into irregular chunks
  • 1 large cucumber about 300g, partially peeled, deseeded, and sliced into thick half-moons
  • 1 small red onion about 100g, very thinly sliced
  • 1 green bell pepper deseeded and cut into thin rings or chunks
  • 150 g Kalamata olives pitted
  • 200 g block of Greek feta cheese kept whole
  • 1 teaspoon dried Greek oregano
  • ½ teaspoon sea salt flakes
  • Freshly ground black pepper
For the Dressing
  • 60 ml extra virgin olive oil
  • 30 ml red wine vinegar
  • ½ teaspoon dried Greek oregano
  • Genuine Flavour: This salad is a powerful mix of textures and tastes. You get the sharp bite from the red onion the crisp coolness of the cucumber, the deep, salty notes from the Kalamata olives, and the creamy richness of a proper block of feta.
  • Ready in Under 40 Minutes: Most of the time is hands-off while the vegetables marinate. The active preparation comes together in about 20 minutes making it brilliant for a speedy lunch or dinner side.
  • A Flexible Foundation: While we stick to tradition here you can easily add a tin of drained chickpeas for more protein or a handful of fresh parsley for an extra herby note.
  • Works Beautifully for Gatherings: This salad is a fantastic companion to grilled meats and fish. It cuts through the richness of my Steak Bites With Garlic Butter Recipe and is a perfect match for a summer barbecue.
  • Family Tested: This recipe always gets compliments whenever I serve it. Even my kids who can be wary of salads, love picking out the chunks of feta and juicy tomatoes.

Method
 

  1. Prepare the Vegetables: In a large, wide bowl, combine the chopped tomatoes, cucumber, green pepper, and thinly sliced red onion. Sprinkle over the ½ teaspoon of sea salt flakes, toss gently, and set aside for 15-20 minutes. This process, called maceration, draws out excess water and concentrates the vegetables' flavour.
  2. Drain the Vegetables: After 15 minutes, you'll see a pool of liquid at the bottom of the bowl. Carefully tip the bowl to drain away all this excess water. This is the crucial step for a crisp, not soggy, salad.
  3. Make the Vinaigrette: While the vegetables are resting, prepare the dressing. In a small jar or bowl, whisk together the 60ml of extra virgin olive oil, 30ml of red wine vinegar, and the ½ teaspoon of dried oregano. Season with a pinch of salt and a few grinds of black pepper. Shaking it in a sealed jar is what works best for me as it emulsifies beautifully.
  4. Dress the Salad: Pour about two-thirds of the dressing over the drained vegetables in the bowl. Add the Kalamata olives and toss everything together very gently. You want to coat the ingredients, not bruise them.
  5. Add the Feta: Place the entire 200g block of feta right on top of the salad. Don't crumble it in yet! This is how it's traditionally served and it looks fantastic.
  6. Final Touches: Drizzle the remaining dressing directly over the block of feta. Sprinkle the 1 teaspoon of dried oregano over the feta and the rest of the salad. Finish with a final drizzle of good olive oil and serve immediately.

Notes

For a more substantial meal, add a can of drained chickpeas. This salad pairs wonderfully with grilled meats and fish, making it a perfect side for a barbecue.