Classic Greek Salad Recipe
When you crave something bold, fresh, and colorful, Classic Greek Salad has a way of always hitting the right spot. Bursting with juicy tomatoes, crisp cucumbers, briny olives, and creamy feta, this Mediterranean favorite completely transforms humble ingredients into a vibrant celebration of flavor and texture. Whether you’re serving it as a side, a starter, or a light summer meal, Classic Greek Salad truly shines on any table, no matter the occasion.
Ingredients You’ll Need
The magic of Classic Greek Salad lies in its simple, top-quality ingredients—each bringing something unique to the dish. Every component creates that perfect harmony of juicy crunch, creaminess, and zesty brightness.
- Roma tomatoes: Choose ripe, firm tomatoes for juiciness and sweetness—core and chop them into hearty bites.
- Cucumber: You can peel or leave the peel on for more crunch and color; cucumbers add refreshing crispness and a subtle sweetness.
- Red onion: Thinly sliced for sharpness and a gorgeous pop of purple color—rinse briefly in water to mellow their bite if you wish.
- Green bell pepper: Adds an enticing crunch and just the right amount of mild, grassy flavor.
- Kalamata olives: These pitted, glossy black-purple olives are a Greek staple, lending a briny depth you can’t substitute.
- Feta cheese: Whether you use cubes or crumbles, feta brings a creamy, salty tang—try blocks for a traditional look and flavor.
- Extra virgin olive oil: The backbone of the dressing—fruity, peppery, and essential for authentic taste.
- Red wine vinegar: Brings a lively zing that wakes up all the flavors in the salad.
- Dried oregano: Just a sprinkle—its earthy, herbal notes tie everything together (add a pinch of fresh oregano for an extra boost!).
- Salt and black pepper: Don’t be shy—these seasonings highlight all those fresh veggies.
How to Make Classic Greek Salad
Step 1: Prep the Vegetables
Begin by washing and chopping your Roma tomatoes into bite-sized wedges or chunks. Slice the cucumber to your preferred thickness, peel it if you like, and thinly slice half a red onion. The goal is a mix of shapes and textures that’ll keep every forkful interesting. Slice the green bell pepper into thin rings or strips for extra crunch and color.
Step 2: Combine in a Bowl
In a large salad bowl, add the tomatoes, cucumber, red onion, green bell pepper, and Kalamata olives. Gently toss them together with clean hands or salad tongs—don’t overmix; you want to keep the vegetables looking their best and brightest.
Step 3: Add the Feta Cheese
Now, nestle the cubes or crumbles of feta cheese right on top. If you want to go classic (and extra authentic), set a few big blocks of feta over the salad instead. Don’t worry if some crumbles tumble throughout—it only makes every bite tastier.
Step 4: Whisk the Dressing
In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, a pinch of salt, and a few cracks of black pepper. This simple dressing is pure Mediterranean magic—give it a good whisk until it thickens slightly and becomes fragrant.
Step 5: Dress & Toss
Pour the dressing all over the salad. For best results, drizzle evenly so every vegetable gets coated. Gently toss everything together just before serving, being careful not to smash the feta or bruise the tomatoes. If you have time, let the salad chill in the fridge for up to an hour; the flavors meld gorgeously and the salad becomes even more delicious.
How to Serve Classic Greek Salad
Garnishes
Finish your Classic Greek Salad with a flourish by sprinkling a little more dried—or better yet, fresh—oregano on top, a drizzle of your fanciest extra virgin olive oil, or even a handful of capers for a traditional touch. These little extras make your salad pop both visually and in flavor.
Side Dishes
Serve Classic Greek Salad alongside warm pita bread, lemony roasted potatoes, or grilled meats like chicken souvlaki to create a true Greek feast. It also pairs beautifully with seafood and makes a luxurious light lunch with a chunk of rustic bread on the side.
Creative Ways to Present
Feeling playful? Layer your salad ingredients in individual jars for grab-and-go picnics, or try threading salad components onto skewers for a fun twist at parties. For a show-stopping centerpiece, present your Classic Greek Salad in one large platter, adding whole blocks of feta and a rainbow of colorful heirloom tomatoes.
Make Ahead and Storage
Storing Leftovers
If you have leftover Classic Greek Salad, store it in an airtight container in the fridge. For the best texture, try to keep the dressing separate—mix everything just before enjoying. Because of the tomatoes and cucumbers, the salad will soften over time but can still be tasty the next day.
Freezing
Freezing is not recommended for Classic Greek Salad—the fresh vegetables lose their crunch and become watery when thawed. It’s best to make and enjoy this salad fresh; the textures are truly what make it shine!
Reheating
No need to reheat Classic Greek Salad; it’s meant to be served cold or at room temperature. If you chill it, allow it to sit out for a few minutes before serving so the flavors can open up and the olive oil isn’t solid.
FAQs
Can I make Classic Greek Salad vegan?
Absolutely! Just swap out the feta cheese with your favorite plant-based feta or cubes of firm tofu marinated in olive oil and oregano for a dairy-free option that still delivers classic flavor.
What’s the difference between Classic Greek Salad and other Greek salads?
Classic Greek Salad, also known as horiatiki, skips the lettuce and focuses on chunky tomatoes, cucumber, onion, bell pepper, olives, and feta. Other versions might add lettuce or even pasta, but the classic keeps it simple and rustic.
Which feta cheese works best?
Authentic Greek feta—made from sheep’s milk or a blend of sheep and goat milk—has the creamiest texture and boldest flavor. Try to buy it in brine for maximum freshness and taste.
Can I add other vegetables or herbs?
Definitely! While Classic Greek Salad sticks to certain ingredients for authenticity, adding extras like radishes, cherry tomatoes, or fresh herbs like parsley or dill is a delicious way to make it your own.
How far in advance can I assemble the salad?
You can chop the vegetables and prepare the dressing a few hours ahead, but don’t combine them until right before serving to keep everything crisp and vibrant. Dressing the salad ahead of time can lead to limp veggies.
Final Thoughts
There’s something irresistible about the vibrant mix of flavors and colors in a Classic Greek Salad, and it’s truly a dish that anyone can master. Give it a try—you’ll be amazed at how such simple ingredients can create something so fresh and satisfying. Your next meal (and your friends and family) will thank you!
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Classic Greek Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Classic Greek Salad is a refreshing and vibrant dish that showcases the flavors of the Mediterranean. Crisp vegetables, briny olives, and creamy feta cheese are tossed in a simple dressing for a perfect side or light meal.
Ingredients
Salad:
- 3 cups chopped Roma tomatoes
- 1 1/2 cups sliced cucumber (peeled or unpeeled)
- 1/2 red onion (thinly sliced)
- 1 green bell pepper (sliced)
- 1/2 cup Kalamata olives (pitted)
- 1/2 cup feta cheese (cut into small cubes or crumbled)
Dressing:
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1/2 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Combine Vegetables: In a large bowl, mix tomatoes, cucumber, red onion, bell pepper, and olives. Add feta on top.
- Make Dressing: Whisk olive oil, vinegar, oregano, salt, and pepper in a small bowl. Drizzle over salad.
- Toss and Serve: Gently mix the salad, ensuring it’s coated with dressing. Serve immediately or chill for an hour.
Notes
- For a traditional touch, use large feta blocks. Add capers or fresh oregano for extra flavor.
- Best enjoyed fresh; it’s not as good when stored dressed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
