You Won’t Want To Try Another Greek Salad Recipe Ever Again!

I recently put together a Traditional Greek Salad, and it became a favorite. I tossed ripe tomatoes, fresh cucumber, red onion rings, and Kalamata olives with chunks of creamy feta. Drizzled with extra virgin olive oil, red wine vinegar, a hint of garlic and oregano, it offers a refreshing flavor.

I’ve always been on the hunt for a salad thats both healthy and full of flavor and this Greek salad recipe truly blew me away. I first mixed together 3 large ripe tomatoes cut into wedges, a large cucumber thinly sliced and a red onion sliced into rings.

Then I added some crisp green bell pepper julienned, a cup of Kalamata olives and a hearty 8 oz block of feta cheese cut into chunks. The dressing is what makes this salad so special.

I whisked together a quarter cup of extra virgin olive oil with 2 tablespoons of red wine vinegar, a minced garlic clove, a teaspoon of dried oregano and a pinch of salt and pepper. The result was a refreshing and tangy dressing that perfectly complements the freshness of the veggies.

I was immediately hooked and now this quick dish has become my go to lunch and dinner salad. You really won’t want to try another Greek salad recipe ever again!

Why I Like this Recipe

I really like this recipe because it’s super fresh and tasty. The crispy tomatoes and crunchy cucumber make every bite fun to eat, and I love how the flavors come together with the red onion and green bell pepper.

I also like that the feta cheese and olives add a cool tangy kick that makes it feel really special even though its so easy to make. I love how the dressing comes together with olive oil, vinegar, and garlic; it makes the salad feel homemade and full of flavor.

Another reason I enjoy this recipe is that it’s healthy and refreshing, perfect for a light lunch or dinner. The fact that you can toss everything together and let it sit for a bit to really meld all the flavors even makes it more appetizing.

Ingredients

• Ripe tomatoes: They supply fiber, vitamins and a sweet tang that balances acidity.
• Cucumber: Crunchy and hydrating; provides fiber and adds mild freshness.
• Feta cheese: Creamy, protein rich and adds a salty tang, making salad hearty.
• Kalamata olives: Briny and flavorful; they offer healthy fats with a rich, bold taste.
• Extra virgin olive oil: Adds healthy fats and a smooth, light finish to the salad.
• Red wine vinegar: Offers a tangy kick that lifts and binds all salad flavours.
• Green bell pepper: Crisp texture and subtle sweetness that adds color and vitamins.
• Red onion: Light sharpness that provides antioxidants and a mild punch.

Ingredient Quantities

• 3 large ripe tomatoes, cut into wedges
• 1 large cucumber, thinly sliced
• 1 red onion, sliced into thin rings
• 1 green bell pepper, julienned
• 1 cup Kalamata olives, pitted
• 8 oz block of feta cheese, cut into chunks
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste

How to Make this

1. Start by chopping the tomatoes into wedges, thinly slicing the cucumber, cutting the red onion into thin rings, and julienning the green bell pepper.

2. Place all the chopped veggies into a large salad bowl and toss in the Kalamata olives.

3. Cut the feta cheese into chunks and add them to the bowl.

4. In a separate small bowl, combine the extra virgin olive oil, red wine vinegar, and minced garlic.

5. Sprinkle in the dried oregano along with a pinch of salt and fresh ground pepper, then whisk everything together until the dressing is well blended.

6. Drizzle the dressing over the salad evenly.

7. Gently toss the salad so that the dressing covers all the ingredients nicely.

8. Let the salad sit for about 10 minutes, allowing the flavors to meld together.

9. Give it one last toss, taste it, and if needed, add a little extra salt or pepper before serving.

Equipment Needed

1. A sharp knife to chop and slice the tomatoes, cucumber, red onion, and green bell pepper
2. A cutting board to provide a clean surface for prepping all the veggies
3. A large salad bowl to hold and toss the mixed veggies and feta cheese
4. A small bowl to combine the dressing ingredients like olive oil, red wine vinegar, garlic, oregano, salt, and pepper
5. A whisk to thoroughly mix the dressing
6. Measuring spoons and cups to accurately measure the olive oil, vinegar, oregano, salt, and pepper

FAQ

You Won’t Want To Try Another Greek Salad Recipe Ever Again! Substitutions and Variations

• If you cant find Kalamata olives, you can use green or black olives or capers for a similar saltiness.
• You can swap red wine vinegar with lemon juice or apple cider vinegar if red wine vinegar isn’t available.
• If there’s no block feta around, try using crumbled goat cheese as a fun twist.
• If you dont have large ripe tomatoes, cherry tomatoes halved up works just fine.

Pro Tips

1. Try letting the salad chill in the fridge for 5-10 mins before serving, it really helps all the flavors mix together and makes it taste even better.
2. When cutting the veggies, don’t worry too much about perfect shapes; uneven cuts give the salad a more homey, rustic vibe.
3. Drizzle the dressing slowly over the salad instead of all at once, so every bite gets a bit of that tangy kick.
4. Give the salad a taste after it’s rested, and feel free to add an extra splash of olive oil or a pinch more salt if you think it needs it, sometimes a little tweak makes all the difference.