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.