Greek Salad Recipe

Greek salad is a delicious Mediterranean dish renowned for its flavorful ingredients and mild dressing. Ripe tomatoes, cucumbers, feta cheese, Kalamata olives, and fragrant oregano are all combined in this salad’s vibrant mixture. Extra virgin olive oil is then drizzled over the dish. A light and energising salad that works well as a side dish or a nutritious main meal is created by the harmonious blending of textures and flavours. Greek salad is a time-honored and healthful classic that many people adore, whether it is served on a warm summer day or as a zesty side dish to grilled meats.

Greek salad

Fresh tomatoes, cucumbers, red onions, olives, feta cheese, and a delicious dressing are the main ingredients of a Greek salad, a light and savoury Mediterranean cuisine.
Prep Time 15 minutes
Cook Time 10 minutes
Course Salad
Cuisine American
Servings 2


  • 2 large ripe tomatoes cut into chunks or wedges
  • 1 cucumber sliced into rounds or half-moons
  • 1 red onion thinly sliced
  • 1/2 cup Kalamata olives pitted
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley leaves chopped
  • 1 teaspoon dried oregano
  • Extra-virgin olive oil for drizzling
  • Red wine vinegar for drizzling
  • Salt and black pepper to taste


  • Get the vegetables ready: Washing and cutting your vegetables should come first. In a sizable salad bowl, combine the finely sliced tomatoes, cucumber, red onion, and green bell pepper.
  • Olives and Herbs: Fill the bowl with Kalamata olives. Along with the fresh parsley, add chopped fresh mint leaves to the salad if you’re using them.
  • Feta cheese crumbles: Sprinkle feta cheese crumbles on top of the salad.
  • To make the dressing, combine the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper in a separate small bowl. If necessary, taste the dressing and season as desired.
  • Dress the Salad: In the large dish with the salad ingredients, drizzle the dressing over everything.
  • Gently toss the salad components to make sure they are all coated with the dressing using salad tongs or two large spoons.
  • Cover the Greek salad and chill it for at least 30 minutes before serving to let the flavours blend. It is recommended to serve this salad chilled. You can give it another light toss right before serving.
  • Greek salad can be served as a light dinner or as a side dish. It works well as a standalone dish, with pita bread, or as a side for grilled meats.

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