Classic Greek Salad
This Greek Salad Recipe is made with authentic ingredients: Red onion, tomatoes, cucumbers, Kalamata olives and feta. Salad is tossed gently with homemade Greek salad dressing right before serving.
Ingredients
Greek Salad Dressing
- ¼ cup red wine vinegar
- 1 tsp dried oregano leaves
- 2 garlic cloves minced or grated
- ¾ tsp fine sea salt
- ½ tsp freshly ground black pepper
- ½ cup extra-virgin olive oil
Greek Salad
- 2 cups cherry tomatoes halved (or 1 lb garden tomatoes, chopped)
- 1 English cucumber sliced into ½-inch-thick half-moons (see note)
- 1 bell pepper any colour, stemmed, seeded and chopped
- 6 oz feta cheese diced (about 1 cup)
- ½ cup pitted kalamata olives halved or roughly chopped
- ¼ cup thinly sliced red onion
Instructions
Dressing
- In a medium bowl or resealable jar, combine the vinegar, oregano, garlic, salt and pepper. Add the oil and whisk or cover and shake vigorously to combine. Set aside.
Salad
- In a large bowl, combine the tomatoes, cucumber, bell pepper, feta, olives and onion. Just before serving, add the dressing and toss gently to coat. Serve immediately.
Notes
Some Greek salad recipes call for the cucumbers to be seeded first so that they don’t make the salad soggy. But I’ve found that this salad gets eaten up so quickly and completely that there’s no time for the cucumbers to break down. Plus, it always feels wasteful to me to throw away so much perfectly good cuke. Now I just chop them up and save myself a step – and no one has ever complained!