Greek Salad Recipe

Greek Salad is a vibrant and refreshing dish packed with crisp vegetables, creamy feta, and a tangy dressing that captures the essence of Mediterranean cuisine. This salad isn’t just a side dish—it’s a celebration of fresh, simple flavors that come together in perfect harmony. Whether you’re preparing a light lunch, a side for grilled dishes, or a party platter, this recipe is as versatile as it is delicious. The best part? It’s naturally healthy, quick to prepare, and perfect for any season. If you’re craving a dish that’s both hearty and refreshing, this Greek Salad is just what you need.

Necessary Kitchen Equipment

  • Large mixing bowl
  • Sharp chef’s knife
  • Cutting board
  • Measuring spoons
  • Salad tongs or serving spoons

Overview of Ingredients

Here’s what you’ll need to create this vibrant salad:

  • Fresh vegetables: Crisp cucumbers, juicy tomatoes, and sweet red onions form the base.
  • Kalamata olives: Provide a salty, briny contrast.
  • Feta cheese: Creamy and tangy, it’s a Greek salad essential.
  • Olive oil and red wine vinegar: Form the backbone of the dressing.
  • Oregano and garlic: Add depth and Mediterranean flair.

Step-by-Step Instructions

  1. Prepare the Vegetables
    Wash and dry all vegetables thoroughly. Slice the cucumber into half-moons or quarters, depending on size. Cut the tomatoes into bite-sized wedges. Thinly slice the red onion for a mild, sweet bite.
  2. Assemble the Salad
    In a large mixing bowl, combine the cucumber, tomatoes, red onion, and Kalamata olives. Toss gently to distribute.
  3. Make the Dressing
    In a small bowl, whisk together 4 tablespoons of olive oil, 2 tablespoons of red wine vinegar, 1 minced garlic clove, and 1 teaspoon of dried oregano. Season with salt and pepper to taste.
  4. Add the Feta
    Crumble the feta cheese over the top of the salad. For a more traditional look, you can also use sliced feta.
  5. Toss and Serve
    Drizzle the dressing over the salad and gently toss. Serve immediately or let it sit for 10–15 minutes for the flavors to meld.

Recipe Tips

  • Choose ripe produce: Use the freshest vegetables for the best flavor.
  • Customize the dressing: Add a squeeze of lemon for extra tanginess or a pinch of sugar for a touch of sweetness.
  • Chill before serving: For a refreshing bite, refrigerate the salad for 20 minutes before serving.

What to Serve with This Recipe

Pair this Greek Salad with grilled chicken, roasted vegetables, or a hearty loaf of crusty bread. It’s also fantastic alongside dishes like roasted lamb, herbed fish, or a Mediterranean mezze platter.

Frequently Asked Questions

Can I make this salad ahead of time?
Yes! Chop the vegetables and prepare the dressing in advance. Combine them just before serving to keep the salad fresh.

What if I don’t have feta cheese?
You can substitute it with goat cheese or a dairy-free alternative for similar creaminess.

How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to prevent the vegetables from becoming soggy.

Can I add other ingredients?
Absolutely! Try adding chickpeas, bell peppers, or even a sprinkle of sunflower seeds for added texture.

Ingredients

  • 1 large cucumber
  • 3 medium tomatoes
  • 1 small red onion
  • 1/2 cup Kalamata olives
  • 1/2 cup crumbled feta cheese
  • 4 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste

Notes

  • Always taste your salad after tossing with the dressing to adjust the seasoning.
  • If serving as a main dish, consider adding a protein like grilled chicken or chickpeas.

Greek Salad

Greek Salad is a vibrant and refreshing dish packed with crisp vegetables, creamy feta, and a tangy dressing that captures the essence of Mediterranean cuisine. This salad isn’t just a side dish—it’s a celebration of fresh, simple flavors that come together in perfect harmony. Whether you’re preparing a light lunch, a side for grilled dishes, or a party platter, this recipe is as versatile as it is delicious. The best part? It’s naturally healthy, quick to prepare, and perfect for any season. If you’re craving a dish that’s both hearty and refreshing, this Greek Salad is just what you need.

Equipment

  • Large mixing bowl
  • Sharp chef’s knife
  • Cutting board
  • Measuring spoons
  • Salad tongs or serving spoons

Ingredients
  

  • Here’s what you’ll need to create this vibrant salad:
  • Fresh vegetables: Crisp cucumbers juicy tomatoes, and sweet red onions form the base.
  • Kalamata olives: Provide a salty briny contrast.
  • Feta cheese: Creamy and tangy it’s a Greek salad essential.
  • Olive oil and red wine vinegar: Form the backbone of the dressing.
  • Oregano and garlic: Add depth and Mediterranean flair.

Instructions
 

  • Prepare the Vegetables
  • Wash and dry all vegetables thoroughly. Slice the cucumber into half-moons or quarters, depending on size. Cut the tomatoes into bite-sized wedges. Thinly slice the red onion for a mild, sweet bite.
  • Assemble the Salad
  • In a large mixing bowl, combine the cucumber, tomatoes, red onion, and Kalamata olives. Toss gently to distribute.
  • Make the Dressing

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