Classic Greek Salad
Prep Time: 15 minutes
Servings: 4–6
Ingredients
For the Salad
- 2 cups cherry tomatoes, halved, or 3–4 ripe tomatoes, cut into wedges
- 2 English cucumbers, sliced into thick half-moons
- 7 oz (200 g) Greek feta cheese, cut into bite-sized cubes
- ½ cup Kalamata olives, pitted or whole
- ½ small red onion, thinly sliced
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- 1 teaspoon dried Greek oregano
- Freshly cracked black pepper, to taste
- Flaky sea salt, to taste
For the Dressing
- ¼ cup (60 ml) extra-virgin olive oil
- 1½ tablespoons red wine vinegar or fresh lemon juice
- 1 small garlic clove, finely minced or grated, optional
- ½ teaspoon dried oregano
- Pinch of salt
- Pinch of freshly ground black pepper
Instructions
- Prepare the Dressing: Add the extra-virgin olive oil, red wine vinegar, garlic, dried oregano, salt, and black pepper to a small bowl. Whisk well until the dressing is smooth and combined. You can also shake everything together in a small jar with a tight-fitting lid.
- Prepare the Vegetables: Place the halved cherry tomatoes, thickly sliced cucumbers, and thin red onion slices in a large salad bowl.
- Add the Feta and Olives: Scatter the Kalamata olives over the vegetables, followed by the cubes of Greek feta cheese. Handle the feta gently so the cubes keep their shape.
- Add the Dressing: Drizzle the prepared olive oil dressing evenly over the salad, making sure the vegetables and feta receive a light coating.
- Season and Garnish: Sprinkle the salad with dried Greek oregano, freshly cracked black pepper, and chopped flat-leaf parsley. Add flaky sea salt according to taste, keeping in mind that feta and Kalamata olives are already naturally salty.
- Gently Toss: Just before serving, carefully toss the salad using wooden salad spoons. Avoid vigorous mixing, as this can break the feta into small pieces and make the salad overly creamy.
- Serve: Enjoy immediately at room temperature or slightly chilled. Serve with crusty bread to soak up the flavorful olive oil and tomato juices at the bottom of the bowl.
Tips
•Choose ripe, flavorful tomatoes because they are one of the main ingredients in this simple salad. Fresh tomatoes provide natural sweetness and plenty of juice for the dressing.
•Use good-quality extra-virgin olive oil and Greek feta for the most authentic Mediterranean flavor.
•For extra-crisp cucumbers, refrigerate them before slicing. You can leave the skin on for additional texture and color.
•If raw red onion tastes too strong, soak the sliced onion in cold water for about 5–10 minutes, then drain and pat dry before adding it to the salad.
•Avoid overdressing the salad. The tomatoes naturally release juice, which combines with the olive oil and vinegar to create an additional flavorful dressing.
Serving Suggestions
•Classic Greek Salad is delicious alongside grilled chicken, lamb, fish, shrimp, or other Mediterranean-inspired dishes. It also pairs beautifully with pita bread, hummus, roasted potatoes, or grilled vegetables.
•For a light lunch, serve a generous portion with warm crusty bread or pita on the side.
Storage
•Store leftover Greek salad in an airtight container in the refrigerator for up to 1–2 days.
•For the best texture, however, enjoy it freshly prepared. Tomatoes and cucumbers release moisture after being dressed, so the salad will gradually become softer during storage.
•If preparing ahead, chop the vegetables and prepare the dressing separately. Add the feta, olives, dressing, parsley, and seasonings shortly before serving.
