Classic Greek Salad Recipe
Crisp cucumbers, juicy tomatoes, briny olives, and sweet bell peppers come together in this vibrant Greek salad. Topped with creamy slabs of feta and a sprinkle of oregano, it’s refreshing, simple, and bursting with bold Mediterranean flavors perfect for any meal or gathering.
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 pieces 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.