A refreshing Mediterranean favorite made with crisp vegetables, briny olives, creamy feta, and a simple olive oil dressing. Light, healthy, and full of flavor.
Ingredients (Serves 4)
Salad
- 3 large ripe tomatoes, chopped into wedges
- 1 cucumber, sliced or chunked
- 1 small red onion, thinly sliced
- 1 green bell pepper, thinly sliced
- ½ cup Kalamata olives
- 6 oz (170 g) feta cheese, cut into cubes or 1 large block (traditional)
Dressing
- ¼ cup extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
Optional Additions
- Capers
- Fresh parsley (finely chopped)
- Lemon wedges (for serving)
Instructions
- Prepare the Vegetables
- In a large serving bowl, combine tomatoes, cucumber, red onion, bell pepper, and olives.
- Add the Feta
- Place the feta on top (either cubed or as one slab, traditional-style).
- Dress the Salad
- Drizzle olive oil and red wine vinegar evenly over the salad.
- Sprinkle with dried oregano, salt, and black pepper.
- Finish & Serve
- Gently toss only if feta is cubed; if using a block, leave it intact.
- Add capers or parsley if desired.
- Serve immediately with lemon wedges on the side.
Tips for Authentic Flavor
- No lettuce — classic Greek salad is vegetable-forward
- Use high-quality olive oil for best taste
- Keep ingredients chunky, not finely chopped
- Feta is traditionally sheep’s milk and served on top
Q & A
Q: Can I make it ahead of time?
Yes—prep vegetables up to 4 hours ahead. Add feta and dressing just before serving.
Q: Can I substitute feta?
For authenticity, feta is essential. If needed, use a firm brined cheese.
Q: Is it vegan?
Omit feta or use plant-based feta for a vegan version.
Q: What do I serve it with?
Perfect with grilled chicken, lamb, fish, or warm pita bread.