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Greek Salad Recipe

Greek Salad
Yasmin Fahr

Greek Salad

This light, refreshing, and incredibly tasty version of a traditional Greek salad is great as a side salad or a main course with some grilled chicken or shrimp on top, or vegetarian stuffed grape leaves. 

Ingredients

  • 1 pint cherry tomatoes, halved
  • 2-3 cucumbers, preferably English or Kirby, quartered and diced
  • 1/3 cup Bulgarian or Greek feta, stored in brine, then crumbled with a fork
  • ½ red onion, thinly sliced
  • 4-5 Kalamata olives, pitted and sliced
  • 1 sprig fresh mint, leaves removed and cut into a chiffonade (optional)
  • 1/8 teaspoon dried oregano
  • 1 clove garlic, smashed with a chef’s knife or pushed through a garlic press
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh lemon juice
  • 2 ½ tablespoons extra-virgin olive oil

Directions

Combine tomatoes, cucumbers, feta, onion slices and fresh mint in a serving bowl. In a mixing bowl, whisk together the remaining ingredients. Then pour over the salad and toss gently to combine. Add additional salt or pepper as needed. 

 

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