Greek Salad

Greek Salad Recipe

Servings: 4 Prep time: 15 minutes Total time: 15 minutes

Ingredients

• 4 cups ripe tomatoes, cut into wedges (about 3 medium)

• 1 large cucumber, peeled if waxed and cut into half-moons

• 1 small red onion, thinly sliced

• 1 green bell pepper, thinly sliced (optional)

• 1/2 cup Kalamata olives, pitted

• 8 ounces block feta cheese, cut into 1/2-inch cubes or large crumbles

• 2 tablespoons capers (optional)

• Fresh oregano leaves or 1 teaspoon dried oregano

• Sea salt and freshly ground black pepper

Dressing

• 1/3 cup extra-virgin olive oil

• 2 tablespoons red wine vinegar

• 1 small garlic clove, minced (about 1 teaspoon)

• 1/2 teaspoon Dijon mustard (optional, for emulsification)

• 1/2 teaspoon dried oregano

• Pinch of sugar or honey (optional)

• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the vegetables: Place the tomato wedges, cucumber slices, red onion, and green pepper (if using) in a large salad bowl. Add the Kalamata olives and capers.

2. Make the dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard (if using), dried oregano, pinch of sugar, and a generous pinch of salt and pepper. Taste and adjust seasoning.

3. Dress the salad: Pour about two-thirds of the dressing over the salad and gently toss to combine. Reserve the remaining dressing for those who like extra.

4. Add the feta and herbs: Scatter the feta cubes or large crumbles over the top. Sprinkle fresh oregano leaves (or additional dried oregano) over the salad. Finish with a light drizzle of the remaining dressing if desired.

5. Season and serve: Taste and adjust salt and pepper. Serve immediately at room temperature or chilled briefly. Greek salad is best enjoyed fresh so the vegetables stay crisp.

Notes and Variations

• Traditional style: In Greece, feta is often served as a single slab on top of the salad rather than cubed—place the block of feta on the salad and drizzle dressing over it, then sprinkle oregano.

• Vegetables: Use ripe, flavorful tomatoes for best results. Cherry tomatoes halved can substitute for wedges. Avoid iceberg lettuce; authentic Greek salad does not include leafy lettuce.

• Olives: Kalamata olives lend classic flavor. Use plain or brined olives, not oil-packed with herbs, unless you want that extra seasoning.

• Protein add-ins: Add grilled chicken, shrimp, or canned tuna for a heartier meal.

• Make-ahead: Prep vegetables and dressing separately up to a day ahead; toss right before serving to preserve texture.

Why this works Simple, high-quality ingredients are the point: ripe tomatoes, crisp cucumber, briny olives, and tangy feta balanced by a bright olive oil and red wine vinegar dressing. Minimal handling keeps vegetables crisp and flavors distinct.

Chefscout tip Use a good extra-virgin olive oil and authentic Kalamata olives. If you like a little heat, add a few red pepper flakes to the dressing.