I can’t wait to share my Chunky Greek Salad, a classic mix of tomatoes, cucumbers, red onion, kalamata olives, and feta paired with a simple Greek vinaigrette.

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I keep coming back to a Traditional Fresh Greek Salad because it refuses to be boring. I chop bright ripe tomatoes and let thick slabs of feta cheese sit on top so they bleed salty juice into the bowl, and then I watch people argue over who gets the biggest piece.

Some readers call this The Best Greek Salad while others tag it Feta Olive Salad Recipe and those names stick. It’s simple but not simple, it makes you curious about why a few good ingredients can taste epic.

Try it once and you’ll see.

Ingredients

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Juicy tomatoes add vitamin C, fiber and bright sweet acidity to the salad.
crisp cucumber brings fresh crunch, lots of water and cooling mild flavor.
Gives protein and tangy richness from salty creamy feta, it’s not overly greasy.
Briny Kalamata olives add healthy fats a savory punch and nice color.
Extra virgin olive oil supplies monounsaturated fat and ties all flavors together.
Red wine vinegar cuts richness with bright acidity and a subtle fruity note.
Dried oregano adds herbal earthiness and classic Greek aroma, small but mighty.
Red onion brings sharp bite, mild sweetness and extra crunch when sliced thin.

Ingredient Quantities

3 to 4 ripe tomatoes (about 1 lb / 450 g)

1 large English cucumber (about 8 oz / 250 g)

1 small red onion or 1/2 a large one (about 4 oz / 110 g)

1 green bell pepper optional

1/2 cup Kalamata olives, pitted (about 75 g)

7 oz (200 g) block feta cheese, preferably sheep and goat blend

3 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

1 teaspoon dried oregano, preferably Greek

Kosher salt to taste

Freshly ground black pepper to taste

How to Make this

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1. Wash the tomatoes, cut out the core and slice into chunky wedges, put them in a big bowl.

2. Trim the ends of the English cucumber, peel if you want, cut lengthwise then slice into about 1/2 inch half moons and add to the bowl.

3. Peel and thinly slice the red onion, separate the rings; if you want milder onion soak the slices in cold water for 5 to 10 minutes, drain and pat dry, then add to the bowl.

4. If using the green bell pepper remove the stem and seeds, slice into thin rings or strips and toss them in.

5. Add the pitted Kalamata olives, whole or halved, and the 7 oz block of feta cheese set aside for the top or crumble a bit now if you prefer.

6. In a small bowl whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar and 1 teaspoon dried oregano, season with kosher salt to taste and freshly ground black pepper to taste but go easy on the salt since the feta and olives are salty.

7. Pour the vinaigrette over the vegetables and olives, gently toss once or twice so tomatoes don’t get mushy, taste and adjust pepper and salt if you need it.

8. Either place the whole block of feta on top and drizzle a little more olive oil and a pinch of oregano, or crumble the feta over the salad, whatever you like more.

9. Let the salad sit at room temperature for 5 minutes so the flavors come together, then serve right away with crusty bread to soak up the juices.

Equipment Needed

1. Large mixing bowl, big enough so the tomatoes dont get squashed
2. Cutting board, preferably one for veg only
3. Sharp chefs knife (for tomatoes, pepper and onion)
4. Paring knife for coring and trimming the cucumber
5. Small bowl plus whisk or fork for the vinaigrette
6. Measuring spoons for the oil, vinegar and oregano
7. Tongs or a slotted spoon to gently toss without breaking tomatoes
8. Serving platter or shallow bowl and a bread knife for the crusty bread

FAQ

Q: Can I make this ahead of time? A: You can prep everything 30 minutes ahead, but dress it right before serving so cucumbers and tomatoes don't get mushy.

Q: Do I have to use Kalamata olives? A: No, but Kalamata give the classic taste. Use any briny olive you like if you cant find them.

Q: Should I salt the salad? A: Salt lightly. Feta and olives bring lots of salt so taste first and add only if needed.

Q: Can I substitute fresh oregano for dried? A: Yes, use about 1 tablespoon fresh chopped oregano in place of the dried teaspoon.

Q: Is this vegan friendly? A: Not with feta. For a vegan version use a firm tofu marinated in lemon and olive oil or a plant based feta substitute.

Q: How should I cut the feta? A: Either cut into big chunks for serving or crumble some for even distribution. Both work and both look good.

Traditional Fresh Greek Salad Recipe Substitutions and Variations

Tomatoes: Use about 2 cups halved cherry or grape tomatoes instead of 3–4 large ones, theyre sweeter and hold up better if your big tomatoes are mealy.
English cucumber: Swap for 1 large Persian cucumber or a regular cucumber peeled and seeded, they have thinner skin and less watery seeds so the salad wont get soggy.
Feta (200 g block): Try ricotta salata or a firm aged goat cheese, use roughly the same amount, itll be a bit milder or tangier but still gives that salty crumbly bite.
Kalamata olives: Use Castelvetrano (green, buttery) or small Niçoise black olives, pit them first and taste for salt since Castelvetrano are less briny.

Pro Tips

1) Salt the tomato pieces lightly and let them sit a few minutes, then pour any released juices back into the bowl when you toss it all together. it really boosts the tomato flavor and keeps things juicy instead of bland.

2) If your cucumber looks watery scoop out the seedy center and pat the slices dry on a paper towel, this stops the salad getting soggy, plus the cucumber will stay crisp longer.

3) Buy a good quality block of feta and let it warm up to room temperature before serving, its softer and less chalky that way. If the feta is too salty rinse it quick under cold water and pat dry, then crumble or keep whole depending on how you want it to look.

4) Make the dressing ahead but dont pour it all at once, reserve a little to drizzle at the end. Toss gently so the tomatoes dont explode, taste and adjust pepper after it sits a few minutes so the flavors settle.

Traditional Fresh Greek Salad Recipe

Recipe by Nikoli Athen

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I can’t wait to share my Chunky Greek Salad, a classic mix of tomatoes, cucumbers, red onion, kalamata olives, and feta paired with a simple Greek vinaigrette.

Servings

servings

Calories

302

kcal

Equipment: 1. Large mixing bowl, big enough so the tomatoes dont get squashed
2. Cutting board, preferably one for veg only
3. Sharp chefs knife (for tomatoes, pepper and onion)
4. Paring knife for coring and trimming the cucumber
5. Small bowl plus whisk or fork for the vinaigrette
6. Measuring spoons for the oil, vinegar and oregano
7. Tongs or a slotted spoon to gently toss without breaking tomatoes
8. Serving platter or shallow bowl and a bread knife for the crusty bread

Ingredients

3 to 4 ripe tomatoes (about 1 lb / 450 g)
1 large English cucumber (about 8 oz / 250 g)
1 small red onion or 1/2 a large one (about 4 oz / 110 g)
1 green bell pepper optional
1/2 cup Kalamata olives, pitted (about 75 g)
7 oz (200 g) block feta cheese, preferably sheep and goat blend
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon dried oregano, preferably Greek
Kosher salt to taste
Freshly ground black pepper to taste

Directions

Wash the tomatoes, cut out the core and slice into chunky wedges, put them in a big bowl.
Trim the ends of the English cucumber, peel if you want, cut lengthwise then slice into about 1/2 inch half moons and add to the bowl.
Peel and thinly slice the red onion, separate the rings; if you want milder onion soak the slices in cold water for 5 to 10 minutes, drain and pat dry, then add to the bowl.
If using the green bell pepper remove the stem and seeds, slice into thin rings or strips and toss them in.
Add the pitted Kalamata olives, whole or halved, and the 7 oz block of feta cheese set aside for the top or crumble a bit now if you prefer.
In a small bowl whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar and 1 teaspoon dried oregano, season with kosher salt to taste and freshly ground black pepper to taste but go easy on the salt since the feta and olives are salty.
Pour the vinaigrette over the vegetables and olives, gently toss once or twice so tomatoes don’t get mushy, taste and adjust pepper and salt if you need it.
Either place the whole block of feta on top and drizzle a little more olive oil and a pinch of oregano, or crumble the feta over the salad, whatever you like more.
Let the salad sit at room temperature for 5 minutes so the flavors come together, then serve right away with crusty bread to soak up the juices.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.