Perfect Greek Salad
- PREP 15min
- TOTAL 15min
Our traditional Greek salad is simple to make and filled with some of our all-time favorite ingredients. Cucumbers, tomatoes, onion, olives, and feta come together for a seriously good salad. For the best Greek salad, use the freshest ingredients you can find.
You Will Need
8 ounces ripe tomatoes, cut into bite-sized pieces or sliced
1/2 large English or hothouse cucumber, sliced into half moons, 6 ounces
1/2 small red onion, thinly sliced, 2 ounces
1 medium green bell pepper, sliced, optional
3/4 cup Kalamata olives, 4 ounces
3/4 teaspoon dried oregano, plus more for serving
Salt and fresh ground black pepper
2 tablespoons red wine vinegar, plus more to taste
3 tablespoons olive oil, plus more to taste
4 ounces feta cheese, cut into generous slices
Directions
Optional: Add the sliced onions to a bowl filled with cold water. Set aside for 10 minutes, drain, and then rinse. This tones down the raw bite of the onions while keeping them crisp.
Combine the tomatoes, cucumber, red onion, bell pepper, olives, oregano, 1/4 teaspoon of fine sea salt, and a generous amount of fresh ground black pepper in a large salad bowl. Toss well, and then set aside for five minutes.
Toss the salad once more and drizzle over the red wine vinegar and olive oil.
Nestle, the feta into the top of the salad, add an extra sprinkle of oregano and serve.
Adam and Joanne's Tips
- Storing: Greek salad can be stored in an airtight container for up to 3 days. As it sits, the tomatoes may become softer, but they will still taste great. If the olive oil in the dressing solidifies in the refrigerator, let it sit at room temperature for a few minutes before using.
- The nutrition facts provided below are estimates.