Greek Salad

Greek Salad
4.2 from 12 ratings
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. 
Perfect Greek Salad Recipe
  • 2 cucumbers, preferably english or kirby, quartered and diced
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/3 cup bulgarian or greek feta, stored in brine, then crumbled with a fork
  • 4-5 kalamata olives, pitted and sliced
  • 1 sprig fresh mint, leaves removed and leaves cut into a chiffonade (optional)
  • 2 1/2 tablespoon extra-virgin olive oil
  • 2 tablespoon freshly squeezed lemon juice
  • 1 clove garlic, smashed with a chef’s knife or pushed through a garlic press
  • 1/8 teaspoon dried oregano
  • salt and freshly ground black pepper, to taste
  1. In a salad bowl, add the tomatoes, cucumbers, feta, onion slices and fresh mint.
  2. In a mixing bowl, whisk together 2 1/2 tablespoons olive oil, 2 tablespoons lemon juice, garlic clove and 1/8 teaspoon dried oregano. Season with salt and pepper.
  3. Pour the dressing over the salad and toss gently to combine. Add additional salt or pepper as needed and serve.