Greek Salad

Let’s Talk About Greek Salad (and Some Kitchen Chaos)

I’ve got to admit, the first time I tried making this Greek Salad, I thought it would be a walk in the park—you know, chop chop, toss, done. Turns out, there’s a bit of an art to it (and, well, a few sneaky pitfalls). My aunt Sofia used to make this for every family BBQ, and as a kid, I was convinced the feta was just fancy cheese for grownups. Now? I can eat half the bowl before anyone even sits down. Oh, and I once nearly knocked the olive jar off the counter, so if you find a stray pit—my bad.

Why I Keep Coming Back to This

I make this when I’ve totally lost motivation to cook—like on sweltering summer days when the thought of turning on the oven makes me want to weep. My family goes wild for it, mostly because it’s crunchy, salty, and honestly makes you look like you tried way harder than you did (shh, don’t tell them). Sometimes I get lazy and throw in pre-crumbled feta. No one’s complained yet.

Here’s What You’ll Need (and What I Sometimes Swap)

• 3 ripe tomatoes, chopped (or two big handfuls cherry tomatoes if that’s what’s in the fridge)
• 1 cucumber, peeled if you’re feeling fancy, sliced (English cucumbers are less seedy, but any will do)
• 1/2 red onion, thinly sliced (I sometimes soak it in water to mellow the zing… sometimes I forget and just deal with it)
• 1 green bell pepper, sliced (or yellow if that’s what I grab first)
• 200g feta cheese, cut into chunks or crumbled (my grandmother swore by Dodoni, but I use supermarket own-brand and it’s fine)
• Handful of Kalamata olives, pitted (or not—just warn the kids!)
• 2 tbsp good olive oil (I use this Greek one I found online)
• 1 tbsp red wine vinegar (lemon juice works, but less tangy)
• 1 tsp dried oregano (fresh is nice, but who has that lying around?)
• Salt and black pepper, to taste (I always overdo the pepper…)

Here’s How I Throw It Together (Mess and All)

1. Chop up your tomatoes, cucumber, pepper, and onion. Just chuck them all in a big bowl. (This is where I usually sneak a tomato chunk. Quality control.)
2. Add your olives—handful, not too fussy. If you’re feeling wild, toss in a few extra. Or none, if you hate ‘em.
3. Layer the feta on top. Sometimes I crumble, other times I cut big hunks. Depends how rustic you want to go.
4. Drizzle with olive oil and red wine vinegar. Sprinkle that oregano over everything (like you’re seasoning a pizza, honestly), then grind on loads of black pepper and a pinch of salt.
5. Now, gently toss. I once went too enthusiastic here and ended up with feta paste, so, go easy.
6. Taste it! Adjust anything. Maybe a splash more oil, maybe you forgot the olives (again). Don’t worry if it looks a bit chaotic—mine always does.

Notes from My Many Attempts

• The salad gets better if it sits for, say, 15–20 mins. But if you’re like me, you’ll eat half straight away anyway.
• If you use pre-crumbled feta, it’ll be saltier—sometimes I forget and only realize after the first bite.
• I tried it once with regular black olives. Not the same magic. Kalamata rules.

If You’re Feeling Adventurous (Or Just Bored)

• I once added avocado—wasn’t mad at it, but it’s not really Greek anymore, is it?
• Cubed grilled chicken on top? Good for a meal salad. My husband calls it “Greek Salad Plus.”
• Don’t try with iceberg lettuce. Lesson learned. Soggy mess.
• My mate adds chickpeas for extra protein—she calls it a “fusion” (I just call it cheating)

Equipment (and a Cheeky Workaround)

• Big mixing bowl (or, honestly, a big tupperware with a lid works if you want to shake it all up)
• Sharp knife
• Cutting board (I once just used a dinner plate and survived)
• Tongs or a spoon—clean hands work in a pinch.

Storage (Not That I Ever Have Leftovers)

Stick it in an airtight container—the flavors blend better overnight. But, truthfully, in my house it rarely lasts past dinner. The next day, it’s even better (if you don’t mind slightly softer veggies).

Serving: How We Do It

I like to serve it with crusty bread to mop up the juices (my uncle calls it “liquid gold”). Sometimes I’ll put it alongside grilled chicken or just eat a huge bowl for lunch. On summer evenings, I’m known to plop down with the bowl, no plate, and just go for it.

Things I’ve Learned the Hard Way (Pro Tips… Kind Of)

• Don’t rush chopping the onions—if the slices are too thick, they’ll overpower everything (I did this once, and, wow, tears for days).
• If you add the feta before the dressing, it mingles better. I tried the other way round, got mush.
• Actually, I find it works better if the salad sits at room temp for a bit before serving. Colder isn’t necessarily better here.

FAQ (Because People Actually Ask Me These!)

• Can I use vegan cheese instead of feta? Sure, why not? I tried it once—honestly, it wasn’t my cup of tea, but if you’re dairy-free, go for it. Maybe add a bit more salt.
• Is it okay to make this ahead of time? You can! But the tomatoes get a bit soft. I usually chop everything, keep the dressing separate, and assemble right before eating.
• Do I really need Kalamata olives? Well, no one’s going to arrest you if you use something else. But, the flavor’s pretty unique. I’ve even ordered them online here when my store ran out.
• What does Greek Salad go with? Pretty much anything grilled. Fish, chicken, even lamb chops if you’re feeling posh. Or just on its own—no judgment here!
• Is it gluten-free? Yup! Unless you add bread on the side (and I always do).

Anyway, if you give this a go, let me know how it turns out—or if you find a sneaky way to make it even better (I’m all ears for kitchen shortcuts). You can also check out more Greek salad ideas on Serious Eats if you want to see how the pros do it. But honestly, I think this homey version is just as tasty.

★★★★★ 4.70 from 62 ratings

Greek Salad

yield: 4 servings

prep: 15 mins

cook: 0 mins

total: 15 mins

A classic Greek salad featuring crisp vegetables, creamy feta cheese, Kalamata olives, and a tangy olive oil dressing. Perfect as a refreshing side or light main dish.

🖨️ Print Pin Recipe

Ingredients

• 2 cups cherry tomatoes, halved
• 1 large cucumber, sliced
• 1/2 red onion, thinly sliced
• 1 green bell pepper, sliced
• 1/2 cup Kalamata olives, pitted
• 3.5 oz feta cheese, cubed or crumbled
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste

Instructions

1. 1
   In a large salad bowl, combine cherry tomatoes, cucumber, red onion, and green bell pepper.
2. 2
   Add the Kalamata olives and feta cheese to the bowl with the vegetables.
3. 3
   In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
4. 4
   Pour the dressing over the salad and toss gently to combine.
5. 5
   Serve immediately, garnished with extra oregano if desired.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 210cal

Protein: 5 gg

Fat: 16 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 11 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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