Greek SaladBeginner
Main dishOther cuisinesSaladSideVegetarian

Greek Salad

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Greek salad is a colorful and refreshing salad prepared from ripe tomatoes, crisp cucumbers, red onion, dark olives, green bell pepper, and authentic Greek feta. Vegetables are washed and cut into bite-size pieces, tossed gently with olive oil and oregano, and topped with crumbled feta cheese. This salad is quick to prepare and best served fresh for lunch, dinner, or as a side dish with grilled foods.

By Karel R.
Total30 mins
Prep15 mins
Cook15 mins
Servings2
DifficultyBeginner

Preparation

9 steps · tap a step to mark it done

  1. Wash tomatoes, cucumbers, bell pepper, and red onion under cool running water and pat dry. This removes excess surface moisture so salad stays crisp.

  2. Cut tomatoes into bite-size pieces. In season, choose ripe tomatoes for best flavor.

  3. Trim cucumbers and cut into bite-size pieces. If cucumbers are very watery, remove seeds first.

  4. Thinly slice red onion and add to bowl with vegetables. Onion adds sharp flavor and slight crunch.

  5. Add pitted olives and chopped green bell pepper. Olives provide a salty contrast to fresh vegetables.

  6. Drizzle extra virgin olive oil over salad. Use quality oil for richer flavor.

  7. Sprinkle dried oregano evenly. Oregano complements fresh vegetables and cheese.

  8. Season lightly with freshly ground black pepper. Taste before adding salt; feta is naturally salty.

  9. Toss gently with large spoon. Mix until ingredients are evenly coated with oil and seasoning. Serve immediately for freshest taste. ENJOY!

Cook’s note

Feta is naturally salty, so add salt only if needed
Do not overdress — olive oil carries flavor without weighing down salad
Use ripe, firm vegetables for best texture and flavor
Serve immediately for freshest taste

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