Authentic Greek Salad
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Authentic Greek Salad
This Authentic Greek salad captures the essence of Mediterranean sunshine on a plate with its vibrant, fresh vegetables and salty brined feta. It’s a traditional Greek salad crafted from scratch with ripe tomatoes, crisp cucumbers, and high-quality olive oil, ready in just 15 minutes. Perfect for summer gatherings or as a refreshing side to heartier mains, it’s a simple yet stunning dish that never fails to delight.
I first fell in love with this authentic Greek salad at a tiny seaside taverna in Crete, where the tomatoes tasted like sunshine and the feta was creamy and rich. That memory of simple, perfect flavors inspired me to recreate this classic at home, and it has become my go-to for effortless entertaining. I love serving it alongside my irresistible olive oil bread dip for a true Mediterranean feast or as a bright counterpoint to a comforting dish like chicken parmesan. It’s the salad I make when I want to bring a little vacation elegance to my weekday table.
What Makes This Greek Salad So Special
- True Mediterranean Flavors: Experience the authentic taste of Greece with every crisp, fresh bite.
- Incredibly Simple Preparation: This traditional Greek salad comes together in just 15 minutes with no cooking required.
- Wholesome Ingredients: You get a nourishing meal packed with fresh vegetables and high-quality fats.
- Perfect for Gatherings: Its stunning presentation makes it ideal for potlucks and family dinners alike.
What You’ll Need for Authentic Greek Salad
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Ripe red tomatoes: Choose Roma or beefsteak for their firm flesh and sweet, rich juice.
- English cucumber: Its thin skin and minimal seeds provide a crisp texture without needing peeling.
- Red onion: Thinly sliced into rings for a sharp, peppery bite that mellows in the dressing.
- Green bell pepper: Adds a fresh, slightly bitter crunch that’s classic in Mediterranean salads.
- Kalamata olives: Use pitted olives for their deep, briny flavor and meaty texture.
- Authentic Greek feta cheese: A block from sheep’s or goat’s milk provides superior creaminess and tang.
- Extra olive oil: High quality oil is essential for a smooth, fruity dressing base.
- Red wine vinegar: Delivers the characteristic sharp acidity that balances the oil perfectly.
- Dried Greek oregano: The quintessential herb for authentic Mediterranean flavor and aroma.
- Kosher salt & black pepper: Season to taste, enhancing the natural flavors of the fresh produce.
Authentic Greek Salad
Make an authentic Greek salad with fresh tomatoes, cucumber, onions, bell peppers, Kalamata olives, and creamy feta cheese. This traditional recipe takes just 15 minutes.
Equipment
- knife
- cutting board
- large mixing bowl
- small bowl
- whisk
- measuring cups
- measuring spoons
Ingredients
Main Salad Ingredients
- 2 pounds ripe red tomatoes such as Roma or beefsteak, cut into large wedges or chunks
- 1 large English cucumber unpeeled, cut into 1/2-inch thick slices or large chunks
- 1/2 medium red onion thinly sliced into rings or half-moons
- 1 medium green bell pepper cored, deseeded, and cut into 1/2-inch strips
- 1/2 cup Kalamata olives pitted
- 6 ounces block authentic Greek feta cheese preferably from sheep’s or goat’s milk
Dressing
- 1/4 cup extra virgin olive oil high quality
- 2 tablespoons red wine vinegar
- 1 teaspoon dried Greek oregano
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon freshly ground black pepper or to taste
Instructions
- Wash and cut the 2 pounds of ripe tomatoes into large, bite-sized wedges or chunks. Slice the 1 large English cucumber into thick 1/2-inch rounds or large chunks. Halve and thinly slice the 1/2 medium red onion into delicate rings or half-moons. Core, deseed, and cut the 1 medium green bell pepper into 1/2-inch strips.
- In a large mixing bowl, gently combine the prepared tomatoes, cucumber, red onion, and green bell pepper with the 1/2 cup of pitted Kalamata olives.
- In a small bowl or jar, whisk together the 1/4 cup of extra virgin olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of dried Greek oregano, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper until well combined. The dressing should appear slightly emulsified.
- Pour the prepared dressing evenly over the vegetables and olives in the large mixing bowl. Toss gently to coat all the ingredients, ensuring the flavors are well distributed without bruising the delicate vegetables.
- Carefully place the 6-ounce block of authentic Greek feta cheese directly on top of the dressed salad. Do not crumble the feta into the salad; it should remain a whole block.
- Drizzle an additional tablespoon of extra virgin olive oil over the block of feta cheese and sprinkle a pinch more of dried Greek oregano on top. Serve the salad immediately, allowing guests to break off pieces of feta as they eat, or cover and let it sit for 15 to 20 minutes at room temperature to allow the flavors to meld before serving.
Notes
Do not crumble the feta into the salad; it should remain a whole block. Let it sit for 15 to 20 minutes at room temperature to allow the flavors to meld before serving.
Ways to Customize This Classic
- Add Protein: Top with grilled chicken or chickpeas to transform it into a hearty main course salad.
- Extra Herbs: Fresh dill or mint can be sprinkled on top for an additional layer of fragrance.
My Pro Tips for Salad Success
- Vegetable Texture: Cut everything into large, hearty chunks to maintain integrity and a satisfying bite.
- Quality Feta: Seek out a block of brined feta for authentic creaminess, never use pre-crumbled cheese.
- Dressing Balance: Always taste and adjust the vinegar and salt levels to suit your tomatoes’ sweetness.
- Timing: Let the dressed salad sit briefly before serving to allow the flavors to meld together beautifully.
Keeping Your Greek Salad Fresh
- Store: Keep leftovers in an airtight container in the refrigerator for up to 2 days, though best enjoyed fresh.
- Freeze: Freezing is not recommended for this traditional Greek salad as the vegetables will become mushy.
- Make Ahead: You can chop the vegetables and whisk the dressing a few hours ahead, but combine just before serving.
- For a Crowd: This salad scales up perfectly for a party, much like my popular potato salad.
Frequently Asked Questions
What is authentic Greek salad made of?
An authentic Greek salad, or Horiatiki, is made of large chunks of tomato, cucumber, green bell pepper, and red onion. It includes Kalamata olives and a large block of feta cheese, dressed simply with olive oil, red wine vinegar, and dried oregano. Lettuce is never used in the traditional version.
Why is my Greek salad watery?
Your salad can become watery if the tomatoes and cucumbers release too much liquid. To prevent this, avoid over salting before serving and consider deseeding your tomatoes. Enjoy the salad soon after dressing it for the best texture.
Can I use another cheese instead of feta?
While feta is traditional for its salty tang and crumbly texture, you could substitute with fresh ricotta salata or a firm goat cheese. The flavor profile will change, but it will still be delicious. For a different cheese-forward dish, try my spinach manicotti.
Do you refrigerate Greek salad?
You can refrigerate leftovers, but the tomatoes and cucumbers will soften. Authentic Greek salad is truly best served at room temperature shortly after it is made. If you must refrigerate, bring it back to room temp for about 15 minutes before serving again.
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Make This Authentic Greek Salad Tonight
With its symphony of crisp textures and bright, tangy flavors, this Authentic Greek salad is a timeless classic that belongs on your table. It’s incredibly simple to prepare yet feels special enough for any occasion. I hope it brings a taste of the Mediterranean sunshine to your kitchen and becomes a regular in your rotation of favorite sides.
