Greek Salad Recipe

Fresh Greek salad bursts with flavors. Crisp cucumbers, ripe tomatoes and briny olives mingle with red onions and green peppers. Creamy feta adds a delightful contrast to a homemade dressing of olive oil, vinegar, lemon, garlic and oregano. This medley of textures and tastes celebrates the essence of Mediterranean charm.

I love sharing my Greek Salad recipe cuz its super quick to make and really healthy. In just 10-15 minutes I chop up 2 cucumbers, 4 medium tomatoes, 1 small red onion and 1 green bell pepper.

I toss in 1 cup kalamata olives and 8 oz block of feta cheese that i crumble over the top. I make a simple homemade Greek dressing by mixing 1/4 cup extra-virgin olive oil with 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 minced garlic clove and 1 teaspoon dried oregano.

I add salt and pepper to taste. This salad is packed with vitamins, fiber and calcium that makes it one of the best salad recipes i have ever done.

It fits perfect into any Mediterranean diet recipes dinners or fresh salad recipes for dinner. Its a yummy Greek dish that also works well as a salad side dish.

Why I Like this Recipe

I love this recipe because it’s super fresh and crunchy. The veggies like cucumbers and tomatoes always give me that crisp flavor that feels so light and healthy.

I also like how the homemade dressing packs a punch – it’s zesty with the garlic and lemon juice, and the blend of olive oil with red wine vinegar makes it taste way better than storebought stuff.

Another reason I’m hooked is how quick and easy it is to whip up. It only takes about 10-15 minutes to prepare, which is perfect when I’m in a rush but still want something tasty.

Lastly, I really enjoy the mix of flavors from the salty feta and briny olives, they add a really cool twist that makes every bite interesting even if it’s a simple salad.

Ingredients

• Cucumbers: low calorie and high fiber, they add a refreshing crunch and hydration.
• Tomatoes: rich in lycopene and vitamin C, they bring a light tang and juiciness.
• Red Onion: adds a bold flavor with a bit of bite and extra fiber.
• Kalamata Olives: packed with healthy fats and a salty, vibrant tang.
• Feta Cheese: offers smooth creaminess, tangy taste and a good protein boost.
• Extra-Virgin Olive Oil: gives rich flavor and healthy fats with a hint of bitterness.
• Red Wine Vinegar: light, tangy acidity that perfectly balances the salad.
• Green Bell Pepper: brings a crisp crunch and slight sweetness with vitamins.
• Garlic: small but potent, adds an aromatic punch and has antimicrobial benefits.
• Lemon Juice: brighten the mix with a zesty tang and extra vitamin C.
• Dried Oregano: aromatic herb that adds a savory note and aids digestion.

Ingredient Quantities

• 2 cucumbers, diced
• 4 medium tomatoes, roughly chopped
• 1 small red onion, thinly sliced
• 1 green bell pepper, sliced
• 1 cup kalamata olives, pitted
• 8 oz block of feta cheese, crumbled
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste

How to Make this

1. Start by dicing 2 cucumbers, roughly chopping 4 medium tomatoes, thinly slicing 1 small red onion and slicing 1 green bell pepper into strips.

2. Place all the chopped veggies in a big salad bowl together with 1 cup of pitted kalamata olives and 8 oz of crumbled feta cheese.

3. In a small bowl, mix 1/4 cup of extra-virgin olive oil with 2 tablespoons of red wine vinegar.

4. Add 1 tablespoon of lemon juice and 1 minced garlic clove to the oil and vinegar mix.

5. Sprinkle in 1 teaspoon of dried oregano along with a pinch of salt and pepper to taste.

6. Whisk the dressing until its well combined.

7. Pour the dressing over the salad in the big bowl.

8. Toss everything gently so that the veggies, olives and feta are evenly coated with the dressing.

9. Let the salad sit for a few minutes to allow the flavors to blend, then serve and enjoy!

Equipment Needed

1. A sharp chef knife for dicing, chopping, slicing, and mincing
2. A sturdy cutting board for chopping the veggies
3. A large salad bowl to combine all the ingredients
4. A small mixing bowl for whisking the dressing
5. A whisk to blend the olive oil, vinegar, lemon juice, garlic and spices
6. Measuring cups and spoons to accurately measure the olive oil, vinegar, lemon juice and oregano

FAQ

Greek Salad Recipe Substitutions and Variations

• If you dont have cucumbers, you can try using 2 small zucchinis. They give a similar crunch but with a slightly different flavor
• When red onions arent available, a white onion or even a couple of thinly sliced shallots works pretty well
• If you want a sweeter, juicier kick, swap the medium tomatoes with a handful of halved cherry tomatoes
• Missing kalamata olives? Pitted black olives or even green olives can be a decent alternative
• If feta cheese isnt really your thing, goat cheese is a great substitute for that creamy, tangy twist

Pro Tips

1. Try letting the salad chill in the fridge for like 15-20 minutes after you toss in the dressing so that all the flavors really get a chance to mix together.
2. If the red onion flavor seems too strong for you, you can soak the slices in cold water for a few minutes to mellow them out a bit.
3. When you chop the veggies, aim for similar sized pieces so that every bite is balanced and not all over the place.
4. For a little extra crunch and flavor boost, you might want to sprinkle in some toasted nuts like pine nuts or walnuts on top if you’re feeling adventurous.