Versatile and vibrant, Greek Salad is the ideal sidekick to any main dish, but with its fresh flavours and wholesome ingredients, it shines just as brightly when savoured solo.

Greek salad, also known as Horiatiki Salata, or village salad, is a staple in Greek households and virtually never misses a spot on our dinner table or at family gatherings. With its complementary nature, it is the perfect accompaniment to almost any meal.

The secret to preparing a delicious Greek salad lies in the quality and freshness of the ingredients. Choose ripe, juicy tomatoes, crisp cucumbers, authentic Greek feta cheese, high-quality extra virgin olive oil, and juicy black olives. Be sure to season the salad with dried oregano, salt and pepper to enhance its flavours. Finally, toss everything together to create a refreshing and vibrant salad.

Greek Salad Ingredients

Tomatoes: Choose ripe, firm tomatoes.
Cucumber: Opt for crisp and firm cucumbers to add a crunchy texture to your salad. I use Lebanese cucumber, but you can also use English cucumbers.
Green capsicum/bell pepper: Choose vibrant green capsicum to provide a colourful and slightly sweet flavour to your Greek salad.
Red onion: Choose pungent, crisp red onions to add a sharp bite and a pop of colour to your salad.
Feta: Best to use an authentic Greek feta cheese made from sheep’s milk or a blend with goat’s milk for a creamy and tangy element. But you can use whatever feta cheese you prefer.
Kalamata olives: I like to buy pitted olives fresh from the deli and leave them whole. But you can use olives with seeds if you prefer.
Dried Oregano: A staple herb in Greek cuisine, bringing aromatic flavour to the dressing.

What is Greek Salad Dressing made of?

A traditional Greek salad dressing typically consists of a few simple ingredients that complement the fresh flavors of the salad. Here’s what goes into a classic Greek salad dressing:

Extra Virgin Olive Oil: The base of the dressing, providing richness and flavour.
Red Wine Vinegar: Adds acidity to balance the richness of the olive oil.

Health benefits of Greek Salad

Greek salad offers a variety of health benefits, thanks to its diverse range of nutrient-rich ingredients. Ripe tomatoes provide vitamins C and K, along with antioxidants like lycopene, which may reduce the risk of chronic diseases. Cucumbers are low in calories and high in water content, keeping us hydrated and supplying essential vitamins and minerals. Green capsicum/peppers provide additional vitamins and antioxidants to the salad. Red onions not only enhance the flavour but also provide compounds that may have health benefits. Feta cheese is rich in calcium and protein, supporting bone health and muscle function. Olive oil contains heart-healthy monounsaturated fats and anti-inflammatory compounds. Olives offer healthy fats, fibre, and antioxidants, promoting overall well-being and potentially lowering the risk of heart disease. By including Greek salad in your diet, you can enjoy a range of health benefits and maintain a balanced, nutrient-rich lifestyle.

How to make Greek Salad

Greek salad olive oil and vinegar dressing

1. Combine olive oil and red wine vinegar to make the dressing.

Greek salad-sliced red onions on chopping board with knife

2. Slice the onion and soak in water.

3. Slice all the vegetables.

Greek salad-sliced tomatoes, cucumbers, onions, olives and peppers in a bowl

4. Combine vegetables in a bowl along with the olives.

Greek salad with sliced tomatoes, cucumbers, feta cheese, olives, onions, and peppers in a white bowl

5. Garnish with diced feta and oregano and drizzle with dressing just before serving.

Does Greek Salad contain lettuce?

A traditional Greek salad has no lettuce, but some weeknights, just to add some variation and more greens to our diet, I toss through some chopped lettuce leaves or mixed greens.

Tips for making Greek Salad

Make dressing in bulk

We eat Greek Salad with our meals at least 4-5 times a week. I make this dressing weekly and just leave it in a small bottle or jar on the kitchen bench and pour over the salad just before serving.

Greek Feta or Greek Style Feta?

The majority of feta cheese found in the supermarket dairy sections is Greek style, made from cow’s milk, whereas authentic Greek feta is made from sheep’s milk or a blend of sheep’s and goat’s milk. Greek feta has a creamy texture and a richer, tangier taste, while cow’s milk feta typically has a drier texture and a milder flavour.

What is brine and is it better to buy feta with brine or without?

Brine is a solution of water and salt, often used as a preserving agent for foods. The brine protects the cheese from exposure to air and this helps inhibit the growth of bacteria and mould. Therefore, buying feta in brine helps the feta to stay fresh for longer and can stay fresh for a month or even longer if properly stored. Storing your feta in brine also helps preserve its flavour. If you find the feta tastes too salty from the brine, you can rinse your feta in cold water to reduce the salt content before using.

How long does feta last in the fridge?

When properly stored in the refrigerator, feta cheese bought in packets can last for about 1 week in the fridge, in its original packaging and in an airtight container. Leftover feta, submerged in brine, will keep for about a month or even longer, if properly stored. You can tell if feta has gone off by its appearance and smell. Look for signs of mould, unusual discolouration, or a sour smell, indicating that the cheese has spoiled and should be discarded.

To garnish your Greek salad

For presentations, slice 4-5 thin round slices of onion and capsicum/pepper from the bottom up to place on top of your salad. Serve with fresh sourdough bread, perfect for soaking up the flavours of the dressing and tomato juices.

Storage

Greek salad can be refrigerated and will remain fresh for up to 3 days. With no leafy greens in this salad, you won’t need to worry about the lettuce leaves wilting, making it an ideal dish for prepping ahead of time.

Greek Salad

5.0 from 2 votes

Course: SaladsCuisine: Greek

Servings

servings

Prep time

minutes

Total time

minutes

Versatile and vibrant, Greek salad is the ideal sidekick to any main dish, but with its fresh flavours and wholesome ingredients, it shines just as brightly when savoured solo.

Cook Mode

Keep the screen of your device on

Ingredients

1 medium red onion
3 tomatoes
3 Lebanese cucumbers
1 small green capsicum/bell pepper
125 grams black kalamata olives, pitted (5.5 oz)
200 grams block feta cheese (7oz)
1/4 teaspoon salt (adjust to taste)
ground black pepper (adjust to taste)
2 teaspoons dried oregano
For the Greek Salad dressing
1/4 cup olive oil (3 tbsp / 60ml / 2 fl oz)
40 millilitres red wine vinegar (2 tbsp / 1 fl oz)

Instructions

Prepare the salad dressing
Prepare the Greek salad dressing by combining the olive oil and red wine vinegar in a small bowl or jar. Whisk or shake well to emulsify the ingredients. (Note 1)
Prepare the vegetables
Peel the onion and cut it in half. Thinly slice each half into very thin slices. Place sliced onions in a bowl of water for 10 minutes, then drain and rinse under cold running water. (Note 2)
Wash the tomatoes, cucumber and capsicum/bell pepper.
Cut the tomatoes into small wedges.
Slice the cucumbers in half vertically, then slice into 1/2cm / 1/5 inch slices.
Slice the green capsicum/bell pepper into short strips.
Place the tomatoes, cucumber, capsicum and drained onion into a serving bowl. Lightly toss through the olives.
Dice feta and scatter over the top of your salad. Sprinkle with dried oregano. (Note 3)
Drizzle the salad with the dressing. (Note 4)
Serve immediately as a refreshing side dish or light main meal.

Notes

1. Prepare the dressing in large quantities: I whip up a batch of this dressing weekly, ensuring it’s readily available for my Greek salad. I multiply the dressing recipe by 3 or 4, store it in a small bottle or jar and leave on my kitchen bench. Everyone pours their own dressing on their salad. This prevents any leftover salad from becoming soggy.
2. To reduce the sharp flavours of raw onions, soak the sliced onions in a bowl of cold water for about 10 minutes.
3. Alternatively, place block of feta in one piece in centre of salad and sprinkle with dried oregano.
4. To prevent sogginess, add your salad dressing just before serving. Alternatively, refrigerate salad until ready to serve, and add the dressing just before serving.
5. Serve with fresh sourdough bread, perfect for soaking up the flavours of the dressing and tomato juices.
6. Storage: Greek salad can be refrigerated and will remain fresh for up to 3 days. With no leafy greens in this salad, there’s no concern about the lettuce leaves wilting, making it an ideal dish for prepping ahead of time.

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