Classic Greek Salad Recipe

There’s something incredibly satisfying about tossing together vibrant tomatoes, crisp cucumbers, and tangy feta cheese to create a Greek salad that’s as beautiful as it is delicious. It feels like capturing a taste of sunny, Mediterranean bliss right in your kitchen!

I love preparing a Classic Greek Salad for its electric mix of fresh flavors and its nutritious benefits. Juicy, ripe tomatoes combine with crisp cucumber and zesty red onion in this satisfying, wholesome dish.

Kalamata olives and creamy feta provide an excellent source of healthy, satisfying fats and calcium. Drizzling the salad with extra-virgin olive oil and a touch of red wine vinegar ensures a perfect balance of rich flavors and makes this dish reliably delectable.

Refreshing and light, yet satisfying, it shows up all over the place in my meal rotation.

Ingredients

• Tomatoes: Rich in vitamins A and C; add a sweet, tangy flavor.
• Red Onion: Provides a sharp, pungent taste; good for heart health.
• Cucumber: Hydrating and low in calories; offers a refreshing crunch.
• Green Bell Pepper: Packed with vitamin C; adds crisp sweetness.
• Kalamata Olives: Healthy fats and antioxidants; introduce a briny taste.
• Feta Cheese: High in calcium and protein; contributes a creamy, salty note.
• Extra-Virgin Olive Oil: Heart-healthy monounsaturated fats; enhances flavor.

Ingredient Quantities

• 3 medium ripe tomatoes, cut into wedges
• 1 small red onion, thinly sliced
• 1 cucumber, sliced into rounds or half moons
• 1 green bell pepper, sliced into rings
• 1/3 cup Kalamata olives, pitted
• 200g block of feta cheese, cut into cubes or crumbled
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt to taste
• Freshly ground black pepper to taste

How to Make this

1. In an expansive bowl used for salads, mix together the tomato wedges, sliced cucumbers, sliced red onions, rings of green bell pepper, and Kalamata olives.

2. Mix the vegetables evenly by tossing them gently together.

3. Place the block of feta cheese atop the assorted vegetables. You may choose to leave it in larger cubes or to crumble it for better distribution.

4. Pour the extra-virgin olive oil onto the salad, guaranteeing an even distribution over all the components.

5. Add the vinegar. Add the red wine vinegar to the salad, sprinkling it evenly for a tangy balance.

6. For authentic Greek flavor, scatter the dried oregano over the salad.

7. Add salt to the salad as needed, remembering that the salad ingredients include salty feta cheese and olives.

8. For a polish and taste boost, freshly ground black pepper should be added to taste. It lends a zippy hint of spice and a more pronounced flavor that can make this dish really pop.

9. With a gentle toss, combine the salad. The feta should remain in large chunks. You want to elicit the flavors of the salad without disturbing the integrity of the individual ingredients. The result should be a well-integrated ensemble of tastes and textures.

10. Let the salad sit at room temperature for about 10 minutes before serving it, so that the flavors can meld together.

Equipment Needed

1. Salad bowl
2. Knife
3. Cutting board
4. Measuring cups and spoons
5. Salad tongs or large spoon for tossing
6. Pepper mill (if grinding fresh pepper)

FAQ

• Q: Can I use cherry tomatoes instead of medium tomatoes?A: Yes, the medium tomatoes can be swapped with cherry tomatoes. Simply halve the cherry tomatoes before adding them to the salad.
• Q: What if I don’t have Kalamata olives?If Kalamata olives are not available, you may substitute them with other kinds of black olives, though the taste may be a tad different.
• Q: Can I use lemon juice instead of red wine vinegar?A: Yes, red wine vinegar can be replaced with lemon juice, and though it will produce a slightly different flavor, it’s an acceptable substitute.
• Q: How do I store leftover Greek salad?A: Keep any remaining salad in a sealed container in the cooler. It’s preferable to eat it within 1-2 days of its initial serving.
• Q: Is there a recommended way to slice the onions to reduce their sharpness?A: You can soak the sliced onions in cold water for about 10 minutes before draining and adding them to the salad to reduce the sharpness.
• Q: Is there a specific type of cucumber that works best for this salad?English or Persian cucumbers are great options because they have thinner skins and fewer seeds, but any cucumber can be used.

Classic Greek Salad Recipe Substitutions and Variations

You can use shallots instead of red onion to achieve a milder flavor.
If a green bell pepper is unavailable, substitute with a red or yellow bell pepper for a taste that is sweeter.
If you prefer a less tangy flavor, substitute black olives for Kalamata olives.
Use goat cheese or ricotta salata instead of feta cheese to change the creamy texture.
Alternatives to Red Wine Vinegar
If you don’t have red wine vinegar, you can replace it with:
1. Lemon juice
for a different tangy note.

Pro Tips

1. For a more vibrant flavor, consider using heirloom tomatoes if available. Their various colors and sweetness can enhance both the visual appeal and taste of the salad.

2. To minimize the pungency of the red onion, soak the thin slices in cold water for about 10 minutes before adding them to the salad. This can help mellow their sharpness while preserving their crunch.

3. Lightly toast the dried oregano for a few seconds in a dry pan before adding it to the salad. This can release its aromatic oils, providing a deeper flavor profile to the dish.

4. For an additional layer of texture and taste, consider adding a handful of toasted pine nuts or walnuts. They bring a delightful crunch and subtle nuttiness that complement the other ingredients well.

5. Enhance the salad with a sprinkle of fresh herbs, such as mint or parsley, just before serving. These herbs can add a burst of freshness that elevates the dish, providing a unique twist to a classic recipe.