Prepare the vegetables: Wash and cut the tomatoes into wedges. Peel, if desired, and slice the cucumber. Thinly slice the red onion. If using, slice the green bell pepper.
Combine ingredients: In a large bowl, combine the tomatoes, cucumber, red onion, green bell pepper (if using), and Kalamata olives.
Prepare the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
Dress the salad: Pour the dressing over the salad and gently toss to combine.
Add feta: Place the block of feta cheese on top of the salad. Do not crumble it; traditionally, it's served as a block and broken apart as you eat the salad.
Serve: Serve immediately. The salad is best when the vegetables are still crisp. Alternatively, you can drizzle some extra olive oil and sprinkle a bit more oregano over the feta.
For best flavor, use high-quality extra virgin olive oil.
Feel free to add other vegetables like capers or pickled peppers.
If you can't find a block of feta, crumbled feta can be used, but the presentation won't be traditional.
Adjust the amount of red wine vinegar to your preference. Some people prefer a more tart salad.
The salad is best served fresh, but it can be stored in the refrigerator for a few hours. Be aware that the vegetables may soften over time.
Authentic Greek salad does not contain lettuce; it is a pure vegetable salad with a simple dressing
• Salad (Greek)
• Approximately 250 calories
• 0 minutes (Easy)
• 15 minutes
• $10
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