Greek Salad

A Greek salad is a vibrant, refreshing combination of crisp vegetables, briny olives, and creamy feta cheese, all dressed in a simple olive oil and vinegar vinaigrette. It celebrates the colors and flavors of the Mediterranean, offering a light yet satisfying dish that works perfectly as a side or a light main course.

Why You’ll Love This Recipe

• Fresh, vibrant flavors: Ripe tomatoes, crisp cucumbers, and fragrant oregano come together for an irresistible taste.

• Quick and easy: Ready in just 15 minutes, with minimal chopping and no cooking required.

• Healthy and nutritious: Packed with vegetables, healthy fats from olive oil, and protein from feta cheese.

• Customizable: Easily adapt with additional vegetables, herbs, or proteins to suit your preferences.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Ripe tomatoes, cut into wedges

• English cucumber, sliced into half-moons

• Red bell pepper, thinly sliced

• Red onion, thinly sliced

• Kalamata olives, pitted

• Feta cheese, crumbled

• Extra-virgin olive oil

• Red wine vinegar

• Dried oregano

• Sea salt

• Freshly ground black pepper

directions

1. Prepare the vegetables. Rinse and dry all produce. Slice the tomatoes into wedges, cut the cucumber into half-moons, thinly slice the bell pepper and onion, and pit the olives if necessary.

2. Make the dressing. In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, a pinch of salt, and a generous grind of black pepper.

3. Assemble the salad. In a large bowl, combine the tomatoes, cucumber, bell pepper, red onion, and olives. Pour the dressing over the top.

4. Add the cheese. Gently sprinkle the crumbled feta cheese over the salad.

5. Toss and serve. Toss lightly to distribute the dressing and cheese evenly. Serve immediately for the best texture and flavor.

Servings and timing

• Servings: 4

• Preparation time: 15 minutes

• Total time: 15 minutes

Variations

• Add lettuce: Incorporate crisp romaine or butter lettuce for extra volume.

• Include protein: Add grilled chicken, shrimp, or chickpeas to transform this into a heartier main course.

• Herb twist: Stir in fresh herbs such as parsley, mint, or dill for additional brightness.

• Different cheese: Substitute feta with fresh mozzarella or burrata for a creamier texture.

• Spice it up: Add a pinch of red pepper flakes or a dash of chili oil to the dressing for a little heat.

storage/reheating

• Storage: Transfer any leftovers to an airtight container and refrigerate for up to 2 days. Keep dressing separate if possible to maintain vegetable crispness.

• Reheating: Greek salad is best enjoyed cold; do not reheat, as the vegetables will become limp and the cheese will lose its texture. Simply give any stored salad a gentle toss before serving.

FAQs

What type of tomatoes are best for Greek salad?

Ripe, firm tomatoes such as vine-ripened or Roma tomatoes work well, offering sweetness without excess juice.

Can I make Greek salad ahead of time?

You may prepare the vegetables and dressing separately up to a day in advance; combine them just before serving to avoid sogginess.

What kind of feta cheese should I use?

Authentic Greek feta is traditionally made from sheep’s milk or a blend of sheep and goat’s milk. Choose a block of feta rather than crumbled for better texture.

Can I substitute another vinegar?

Yes, white wine vinegar or lemon juice can replace red wine vinegar, though the flavor profile will vary slightly.

Is Greek salad gluten-free?

Yes, this recipe is naturally gluten-free, provided all ingredients (especially the olives and vinegar) are labeled gluten-free.

How do I keep the vegetables crisp?

Pat vegetables completely dry after washing, and dress the salad just before serving to maintain crunch.

Can I add lettuce to this salad?

Absolutely; romaine or butter lettuce adds a pleasing crunch and makes the salad more substantial.

What other olives can I use?

While Kalamata olives are traditional, you can substitute Niçoise or Castelvetrano olives for different flavor nuances.

How long does Greek salad last in the fridge?

Up to 2 days, though it is at its best on the day it is made.

Can I freeze Greek salad?

Freezing is not recommended, as the high water content in the vegetables will lead to a mushy texture upon thawing.

Conclusion

This Greek salad is a hallmark of Mediterranean cuisine—simple, fresh, and bursting with flavor. Whether you serve it alongside grilled meats, enjoy it as a light lunch, or bring it to a summer gathering, it is sure to be a crowd-pleaser. Delight in its crisp textures and bright, balanced dressing any time you crave a taste of the Mediterranean

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