Fresh, vibrant, and a touch indulgent—this Classic Greek Salad brings the sun-soaked flavors of the Mediterranean right to your table. Imagine strolling through an Aegean marketplace: briny Kalamata olives, velvety feta, crisp cucumbers, and ripe tomatoes all layered with a peppery splash of extra virgin olive oil.
It’s no surprise this timeless dish stands up beautifully next to rich mains like Baked Ziti and Pumpkin Alfredo Pasta, where its cool crunch balances out creamy, comforting sauces. One trick I picked up from a small seaside taverna in Naxos? Let your red onions soak in red wine vinegar for 10 minutes before tossing—they mellow out and deepen in flavor.
Whether you’re assembling a weeknight dinner or curating a weekend spread, this Greek salad adds a burst of texture and taste that plays well with both rustic Southern casseroles and refined European entrées.
Flavor Bomb Alert!
- I first made this salad after a trip to Santorini, and it’s been my go-to for balancing out heavier meals ever since, especially with creamy pastas like Pumpkin Alfredo.
- I started using block feta instead of crumbles—turns out, slicing it adds a textural contrast that’s more authentic and satisfying.
- It’s helped me make healthier choices: when I’ve got this on the table, I eat smaller portions of main dishes without even trying.
- Over time, I’ve swapped in grilled halloumi or avocado when I’m out of feta, and it still tastes incredible—this recipe’s more versatile than you’d expect.
Classic Greek Salad Recipe
Equipment
- Vegetable peeler (optional)
- Large mixing bowl
- Small bowl (for shocking onion)
- Measuring spoons
- Salad tongs or large spoon
Ingredients
- 1 medium red onion, thinly sliced into half moons
- 1 block Greek feta cheese in brine, torn into slabs
- ¼ cup extra virgin olive oil
- 4 medium juicy tomatoes, sliced into bite-sized pieces or wedges
- 2 tbsp red wine vinegar
- 1 green bell pepper, cored and sliced into rings
- Kosher salt
- 1 handful pitted Kalamata olives
- 1 English cucumber, partially peeled to make a striped pattern and sliced into half moons
- 1½ tsp dried oregano
Instructions
- If you'd like to soften the onion’s sharp flavor, fill a small bowl with ice water, add about a teaspoon of red wine vinegar, and soak the sliced onion for about 10 minutes.
- In the meantime, place the chopped tomato, cucumber, bell pepper, and olives in a large serving dish.
- Drain the onions from the ice water and add them to the vegetables.
- Sprinkle the mixture with 3/4 teaspoon of oregano and a pinch of kosher salt.
- Drizzle olive oil and red wine vinegar over the vegetables according to your taste, then gently toss everything together.
- Finally, top the salad with thick slabs of feta cheese, sprinkle the remaining 3/4 teaspoon of oregano on top, and serve immediately.
Notes
- Use the ripest tomatoes you can find for the juiciest, most flavorful salad.
- Slice the cucumbers into half-moons or chunks depending on the texture you prefer.
- Kalamata olives with pits have the best flavor, but pit them for easier eating.
- A high-quality extra virgin olive oil makes a big difference in taste, so use your best bottle here.
| Nutrition | Value |
| Calories | 102.9kcal |
| Carbohydrates | 4.7g |
| Fibre | 1.1g |
| Fat | 9.5g |
| Protein | 0.7g |
