My Go-To Greek Salad
I love both making and eating this salad. It's been my go-to for a simple meal at home.
Ingredients
- 2 cups cherry tomatoes halved (or 2 large tomatoes, cut into wedges)
- 1 Persian or English cucumber sliced into half-moons
- ½ red onion thinly sliced
- 1 green bell pepper thinly sliced (optional)
- ½ cup Kalamata olives pitted and chopped
- 4 oz block of feta cheese cubed not crumbled
- 1 tsp dried oregano or to taste
- Salt and black pepper to taste
- Dressing:
- 3 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar or zest and a fresh squeeze juice from a lemon (how I use in the VDO)
- 1 small garlic clove minced, optional
- Pinch of salt and pepper
Instructions
- Instructions:
- Prepare the salad: Combine tomatoes, cucumber, red onion, bell pepper (if using), and olives in a bowl.
- Make the dressing: Whisk together olive oil, vinegar, garlic, salt, and pepper.
- Toss and finish: Pour dressing over the vegetables and gently toss. Top with a block or chunks of feta. Sprinkle oregano on top.
- Serve: Enjoy immediately, or refrigerate and enjoy later—the flavors deepen over time and are even better the next day.
Video
Notes
Serving Suggestions:
This Greek salad pairs beautifully with grilled or roasted meats such as lamb, chicken, or fish. It’s especially delicious alongside Roast Chicken with Lemon and Olive. You can also serve it with warm pita bread, hummus, or a scoop of tzatziki for a complete Mediterranean meal.
This Greek salad pairs beautifully with grilled or roasted meats such as lamb, chicken, or fish. It’s especially delicious alongside Roast Chicken with Lemon and Olive. You can also serve it with warm pita bread, hummus, or a scoop of tzatziki for a complete Mediterranean meal.