Classic Greek Salad

Classic Greek Salad
Staff Writer
Classic Greek Salad
Anassa Taverna
Classic Greek Salad

Sometimes, the classics are the best, and this simple salad of tomatoes, cucumbers, red onion, feta, and Kalamata olives is one of many traditional ways to start a delicious Greek meal. Whether you're going to have a roast chicken with lemon potatoes, grilled whole fish with sautéed wild greens, or maybe some moussaka, you can't go wrong with this salad.

2
Servings
298
Calories Per Serving
Deliver Ingredients

Ingredients

For the dressing

  • 1/4 Cup extra-virgin olive oil
  • 2 Tablespoons red-wine vinegar
  • Salt and pepper, to taste
  • 1 Teaspoon dried oregano

For the salad

  • 2 vine-ripe tomatoes, chopped
  • 1/3 Cup sliced Persian cucumbers
  • 1/4 red onion, sliced thinly
  • 1/4 green bell pepper, sliced thinly
  • 2 small sticks feta cheese
  • Kalamata olives, for garnish

Directions

For the dressing

In a bowl, whisk the olive oil into the vinegar. Season with salt and pepper, to taste, and add the oregano.

For the salad

In a bowl, gently toss the tomatoes, cucumbers, red onion, bell pepper, and feta with the dressing. Transfer to plates and garnish with olives.

Nutritional Facts

Total Fat
30g
43%
Sugar
6g
7%
Saturated Fat
25g
100%
Carbohydrate, by difference
10g
8%
Protein
1g
2%
Vitamin A, RAE
3µg
0%
Vitamin K (phylloquinone)
16µg
18%
Calcium, Ca
41mg
4%
Choline, total
2mg
0%
Fiber, total dietary
3g
12%
Folate, total
6µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
8mg
3%
Phosphorus, P
6mg
1%
Sodium, Na
184mg
12%
Water
27g
1%

Greek Salad Shopping Tip

Stock up on good quality extra-virgin olive oil, feta cheese, Kalamata olives, red wine vinegar, oregano, and lemons – these ingredients are central to Greek cuisine

Greek Salad Cooking Tip

Simplicity is the secret to Greek cuisine, so paying attention to details such as marinating, seasoning well, and using only the freshest ingredients is key.

Greek Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.