Greek Salad Recipe

Greek Salad Recipe
Staff Writer
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. 

 

Click here to see An Easy, Greek Dinner story

Click here to see the Roasted Greek Chicken with Lemon, Oregano, Potatoes and Minted Orzo recipe

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.