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

I love preparing my version of this Traditional Greek Salad using ripe tomatoes, crisp cucumber, zesty red onion, green bell pepper and Kalamata olives together with crumbled feta cheese. Extra virgin olive oil and red wine vinegar enhance the flavor, creating a truly healthful, satisfying option for any lunch table.

I’ve always been in love with a good Greek salad that feels both authentic and healthy. This salad is one of those recipes that you simply can’t resist.

I mean, picture this: juicy tomatoes chopped perfectly, crisp English cucumber sliced into half-moons, a few rings of red onion, and a splash of green bell pepper for a little kick. When these come together with Kalamata olives and crumbled feta cheese, you’re in for a real treat.

I mix in extra virgin olive oil and red wine vinegar, add a hint of dried oregano with salt and pepper, and suddenly, you’ve got yourself a Greek salad dressing that recaptures the heart of Mediterranean flavors. This traditional Greek salad is my go-to for both lunch and dinner.

It may seem simple but trust me, once you taste it, you won’t ever want to try another Greek salad recipe again!

Why I Like this Recipe

I like this recipe for a bunch of reasons. First, it’s super easy to make even when I’m not a master chef and I like that its filled with fresh veggies like tomatoes, cucumbers, red onions and green bell peppers. Second, the homemade dressing made with red wine vinegar and oregano gives it a tangy kick that I can’t get enough of; it really brings all the flavors together. Finally, I feel good eating something that’s healthy and tasty at the same time, plus tossing in Kalamata olives and crumbled feta just makes it that much more awesome.

Ingredients

• Tomatoes are rich in fiber, vitamins, and antioxidants.

  They add juicy, natural sweetness.

• Cucumber is crisp and hydrating, offering a refreshing crunch with few calories.
• Kalamata olives provide healthy fats and a bold, salty tang that livens up the dish.
• Feta cheese is packed with protein and calcium, giving a creamy, tangy kick.
• Extra virgin olive oil adds smooth, fruity richness and heart-healthy monounsaturated fats.
• Red wine vinegar infuses a bright, tangy zing that perfectly balances the flavors.
• Red onion, thinly sliced, delivers a sharp bite and loads of antioxidants.
• Green bell pepper offers crisp texture and subtle sweetness while boosting fiber content.
• Dried oregano infuses aromatic flavor and antioxidant properties to enhance the overall taste.

Ingredient Quantities

• 4 ripe tomatoes, roughly diced
• 1 large English cucumber, sliced into half-moons
• 1 small red onion, thinly sliced
• 1 green bell pepper, julienned
• 1 cup Kalamata olives, pitted
• 200g feta cheese, crumbled
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste

How to Make this

1. Start by roughly dicing the tomatoes and slicing the cucumber into half-moon shapes.

2. Thinly slice the small red onion and julienne the green bell pepper.

3. In a large bowl, mix together the tomatoes, cucumber, red onion, green bell pepper and Kalamata olives.

4. Crumble the feta cheese over the vegetables evenly.

5. In a small bowl, combine the extra virgin olive oil, red wine vinegar, dried oregano, and a good pinch of salt and pepper.

6. Whisk the dressing until the ingredients are well mixed.

7. Pour the dressing over the salad and toss gently so that all the veggies get some of that yummy flavor.

8. Let the salad sit for about 5 to 10 minutes before serving so that all the flavors meld together nicely.

Equipment Needed

1. Cutting board for prepping all the veggies
2. Chef’s knife for dicing tomatoes, slicing cucumber and red onions, and julienning the green bell pepper
3. Large bowl to toss together the salad ingredients
4. Small bowl to mix the olive oil dressing
5. Measuring cups and spoons to accurately measure the olive oil, red wine vinegar, and dried oregano
6. Whisk to blend the dressing ingredients evenly
7. Salad spoon or tongs to gently toss the salad once everything’s combined

FAQ

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

• If you don’t have an English cucumber, try using a Persian cucumber instead its just as crisp and works great in salad
• If red onion isn’t available, you can use a white onion or even a mild shallot which gives a sweet twist to the flavor
• Don’t got Kalamata olives? Pitted black olives or even green olives can work as a substitute, they still add that nice briny kick
• If you’re out of feta cheese, crumbled goat cheese or ricotta salata can be a cool alternative with a similar tangy taste
• Instead of red wine vinegar, you might wanna try a splash of fresh lemon juice to brighten up the salad up a bit

Pro Tips

1. Try sprinkling a little extra salt on your chopped tomatoes and letting them sit for about 5 minutes before mixing everything together. It helps draw out too much water and makes the salad less soggy.

2. When slicing the veggies, take your time to get them roughly the same size. It might be a pain but trust me, even chunks means every bite has a good mix of flavors.

3. Make sure you drizzle that dressing slowly and toss gently. You dont want to crush the tomatoes or overwhelm the other ingredients with too much oil.

4. For an extra zing, consider chilling the salad for 10-15 minutes after tossing. I know waiting is hard but it really gives the flavors a chance to meld together nicely.