Greek Salad Recipe

Learn how to make the best homemade Greek salad with this easy recipe. Crisp cucumbers, juicy tomatoes, tangy feta and briny olives come together with a simple olive oil dressing. Perfect summer side dish that requires no baking - just fresh ingredients and classic Mediterranean flavors in every bite.

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

0 mins

Serves:

4 servings

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">1 large cucumber, deseeded and roughly chopped</li> <li class="ingredients-single-item">4 medium tomatoes, cut into wedges</li> <li class="ingredients-single-item">1 green bell pepper, deseeded and sliced</li> <li class="ingredients-single-item">1 small red onion, thinly sliced</li> <li class="ingredients-single-item">200g feta cheese, cut into cubes</li> <li class="ingredients-single-item">100g Kalamata olives, pitted</li> <li class="ingredients-single-item">2 tsp dried oregano</li> <li class="ingredients-single-item">60ml extra virgin olive oil</li> <li class="ingredients-single-item">30ml red wine vinegar</li> <li class="ingredients-single-item">1 tsp Dijon mustard</li> <li class="ingredients-single-item">1 clove garlic, minced</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">1/4 tsp freshly ground black pepper</li> <li class="ingredients-single-item">1 lemon, cut into wedges for serving</li> </ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving

🔥 Calories: 235 calories

🥑 Fat: 20 g

🧈 Saturated Fat: 7 g

🍞 Carbohydrates: 8 g

🍭 Sugar: 5 g

🍗 Protein: 7 g

🫀 Cholesterol: 25 mg

🧂 Sodium: 580 mg

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Large mixing bowl</li> <li class="equipment-single-item">Small jar with lid (for dressing)</li> <li class="equipment-single-item">Sharp knife</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Prepare your vegetables with care, as their size affects both presentation and flavor balance. Cut cucumber lengthwise, scoop out seeds with a spoon, then chop into 2cm chunks. Core tomatoes and cut into wedges, capturing all the juices. Slice bell pepper into thin strips and red onion into thin half-moons. Place all prepared vegetables in a large mixing bowl. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Make your dressing by combining olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper in a small jar with a tight-fitting lid. Shake vigorously until emulsified – this technique creates a temporary bond between the oil and vinegar for a smooth, cohesive dressing. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Pour about two-thirds of the dressing over the vegetables and gently toss to coat. The porous vegetables will begin absorbing the flavors immediately, so don't overdress at this stage. Letting the salad sit with the dressing for 5-10 minutes before adding cheese allows the vegetables to marinate slightly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add the Kalamata olives to the dressed vegetables. Traditional Greek salads use whole olives with pits (warn your guests if you choose this authentic option), but pitted olives are more convenient for casual dining. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Carefully place the cubed feta on top of the salad rather than tossing it in. This presentation is traditional and prevents the cheese from breaking up too much. For a more authentic approach, use a large slice of feta instead of cubes, placing it directly on top of the salad. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Sprinkle the dried oregano over the entire salad, focusing especially on the feta. Crush the dried herb between your fingers as you sprinkle to release its aromatic oils. Greek oregano has a more intense flavor than common oregano, but either will work beautifully. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Drizzle the remaining dressing over the feta and finish with a final flourish of freshly ground black pepper. Serve with lemon wedges on the side for guests to add a final brightness according to their taste. For the best flavor experience, serve at room temperature rather than chilled, as cold temperatures dull the nuanced flavors of the olive oil and vegetables. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Greek Salad Recipe?

A traditional Greek salad uses cucumber, tomatoes, green bell pepper, red onion, feta cheese, Kalamata olives, dried oregano, extra virgin olive oil, red wine vinegar, Dijon mustard, garlic, salt, pepper, and lemon wedges for serving.

How to cook Greek Salad Recipe at home?

Learn how to cook Greek Salad Recipe by simply preparing fresh vegetables, making a zesty dressing with olive oil and red wine vinegar, combining the ingredients, and topping with feta cheese and dried oregano. No cooking required - just chop, mix and serve for an authentic Mediterranean experience!

Why does authentic Greek salad use whole feta blocks instead of crumbled cheese?

Traditional Greek salads feature a large slice of feta on top rather than cubes or crumbles. This presentation preserves the cheese's texture and allows it to absorb the flavourful olive oil dressing while maintaining its integrity and creating a more authentic Mediterranean dining experience.

What's the best way to prepare cucumbers for maximum flavour in Mediterranean salads?

For maximum flavour in Mediterranean salads, remove cucumber seeds which can make the salad watery. Cut into 2cm chunks rather than thin slices to provide substantial texture. English or Persian cucumbers work best as they have fewer seeds and a crisp texture.

Can I prepare this Mediterranean dish in advance for a dinner party?

You can prepare components ahead of time, but assemble just before serving. Keep chopped vegetables refrigerated separately from the dressing and feta. Combine up to 30 minutes before serving to allow flavours to meld while maintaining crispness and preventing the vegetables from becoming soggy.

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