Classic Greek Salad

A simple classic Greek salad of tomato, cucumber, onion, olives and feta cheese. Ideal as both a side dish or main meal salad, it just seems to taste of sunshine and holidays.

•  Summer Salad
• Classic Recipe 
• Vegetarian
• Easy Entertaining
• On the side

Making the Best Greek Salad

This recipe has all the basics that make up a classic Greek Salad. The tomatoes must be really ripe and flavourful. I used a mixture of large tomatoes cut into chunks and some cherry tomatoes halved. Add cucumber, a mild onion, olives and feta. I like to use red onions in this salad, sliced as thinly as possible, and prefer Kalamata olives in this salad. Not all feta cheese are the same and it is worth trying different brands to see which ones you like best. I like Sainsbury’s taste the difference barrel aged feta.

I’m told that it is traditional to serve the feta whole on the top, but personally, think it looks quite clunky like that. Many recipes dice the feta before adding it to the salad. My preference is to simply crumble the feta into bite-size chunks into the salad after tossing all the ingredients together. Give it a final quick and light toss to distribute the feta through the salad. Do this gently or the pieces of feta will break up too much.  But really, it is up to you how you serve it.

Herbs – Oregano is traditional and this is one case when dried is probabaly best. It certainly suits me as I always have a jar in my herb and spice drawer. If you want to use fresh herbs you could, of course, use fresh oregano but you might also like to try adding mint, parsley or dill. The dressing is just a simple vinaigrette style. I use a red wine vinegar but have been known to use lemon juice.  I always finish my salad with an extra drizzle of an extra virgin olive oil – use one with a good flavour. Simple salads like this rely on using good ingredients.

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5 from 1 vote

Greek salad

A delicious summer salad which can be served as a starter, side dish or light main meal. Serves 8 as a side dish; 4 as a main.

Prep Time15 mins

Total Time15 mins

Course: main salad, Side salad

Cuisine: Greek

Keyword: classic salad, summer salad

Skill Level: very easy

Servings: 8 as a side

Calories: 139kcal

Author: Jacqueline Bellefontaine

Ingredients

metric - US cups

• 1 cucumber
• 1 small red onion thinly sliced
• 350 g tomatoes cut into chunks
• 50 g Greek Kalamata olives
• 4 tbsp extra virgin olive oil preferably Greek plus extra to drizzle
• 1 tbsp red wine vinegar
• 1 tsp dried oregano plus extra to sprinkle
• salt and freshly ground black pepper
• 150 g Feta cheese

Instructions

• Cut cucumber in half length ways and scoop out the seeds, then cut in half length ways again. Thickly slice into chunks. Toss together with the onion, tomatoes and olives.
• Whisk together the oil, red wine vinegar, oregano salt and pepper. Pour over the salad and toss until coated.
• Finally add the feta cheese, traditionally in one piece or crumbled into bite size pieces. Drizzle with a little more oil and sprinkle with a little extra oregano.

Notes

Use ripe tomatoes and choose a variety that has plenty of flavour.

Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper and the extra olive oil to drizzle.)

Nutrition

Calories: 139kcal | Carbohydrates: 4g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 310mg | Potassium: 186mg | Fiber: 1g | Sugar: 3g | Vitamin A: 9.9% | Vitamin C: 10% | Calcium: 11% | Iron: 2.6%

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Step by Step Greek Salad

Cut the cucmber in half lengthways then scoop out and discard seeds. Cut in half a again and then into chunks.

Cut the tomatoes into chunks.

Slice the onion as thinly as possible.

Toss together with the olives.

Add dressing and toss to coat.

Add the cheese and drizzle with extra oil and a sprinkling of oregano.

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