Greek Salad

Greek Salad is the perfect summer side dish that’s quick and easy to make.

Serve alongside a roasted chicken, some grilled fish, or lamb koftas for a midweek taste of the Mediterranean.

If you’re looking for more classic side salad inspiration be sure to also check out my Caesar Salad recipe.

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Why You’ll Love This Recipe

• Fresh and tasty summer salad that goes with a huge variety of dishes
• Can be made in less than 15 minutes
• Great to take along to a summer barbeque

Ingredients

Salad

• 150g (5oz) tomatoes (any variety)
• 1/2 of a cucumber (approx. 150g / 5oz)
• 1 red onion (small)
• 1 yellow pepper (bell pepper)
• 100g (3.5oz) feta cheese
• 2 tbsp olives (Kalamata or black)

Dressing

• 1 tablespoon extra virgin olive oil
• 1 tablespoon apple cider vinegar (optional)
• 1/4 teaspoon garlic salt (optional)
• 1/4 teaspoon oregano
• Salt and pepper to taste

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Ingredient Notes

Tomatoes –

You can use any variety of fresh tomatoes in this Greek Salad. Tomatoes that you can buy still on the vine such as cherry tomatoes or large vine ripened tomatoes tend to have more flavour.

Cucumber –

I usually take the skin off of the cucumber before dicing it up into small chunks. You will want about half of large cucumber to serve 4 people.

Yellow Pepper –

Green bell peppers are more often used in a traditional Greek Salad recipe, but I love how a yellow pepper gives the salad a rainbow of colours.

Feta Cheese –

Use a good quality feta cheese, organic where possible. Feta cheese has a lovely salty, crumbly quality that makes it an essential ingredient of a Greek Salad.

Olives –

Kalamata olives are used in a traditional Greek Salad, but I will often use pitted black olives instead, which still taste great.

Salad Dressing –

I have mixed things up slightly by using apple cider vinegar instead of red wine vinegar in the salad dressing.

Traditional recipes also include a squeeze of lemon juice, which you can include if you like.

I like to add a sprinkle of garlic salt to my salad dressing as well, but this is an optional ingredient if you’re not a huge fan of garlic.

How to Make a Greek Salad

Step 1

Simply chop up the tomatoes, cucumber, red onion, yellow pepper and feta cheese into small chunks. Aim for 1cm pieces, or leave them chunkier if you prefer.

Step 2

Add all of the vegetables to a large bowl and mix well.

Step 3

Make the salad dressing by combining the olive oil, apple cider vinegar, oregano and garlic salt (if using) in a small separate bowl. Mix well.

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Step 4

Add the dressing to the salad and combine well. Add salt and pepper according to your taste.

Either serve immediately, or let the salad to sit for up to 30 minutes to allow the juices to marinate.

Leftovers can be stored in an airtight container in the fridge for up to 2 days.

You may find the ingredients start to become a bit soggy after 1 day, so try to use up any leftovers the next day if you can.

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