Greek Salad Recipe
This Greek Salad is a fresh, colourful and flavour-packed Mediterranean classic made with juicy tomatoes, crisp cucumber, red onion, green pepper, Kalamata olives and creamy feta cheese, all tossed in a simple olive oil and lemon dressing. Ready in just 20 minutes, it's a healthy, refreshing and easy-to-make dish that's perfect as a light lunch, side dish or summer meal. Bursting with vibrant flavours and wholesome ingredients, this authentic salad is sure to become a favourite for family dinners, picnics and barbecues.
Equipment
- 1 Large Salad Bowl – A spacious bowl makes tossing the vegetables easy without bruising them.
- 1 Sharp Chef’s Knife Ensures clean, precise cuts for evenly sized vegetables.
- 1 Chopping Board Provides a safe and stable surface for preparing all the ingredients.
- 3 Measuring Spoons Help achieve the perfect balance of dressing ingredients.
- 1 Small Mixing Bowl Ideal for whisking together the olive oil, lemon juice and seasonings.
- 1 Whisk or Fork: Combines the dressing quickly into a smooth mixture.
- 1 Citrus Juicer – Makes extracting fresh lemon juice effortless while keeping seeds out.
- 1 Cheese Knife: Perfect for slicing feta into neat cubes without crumbling excessively.
- 2 Salad Servers: Make tossing and serving the salad neat and easy.
- 1 Kitchen Paper: Useful for drying washed vegetables thoroughly to prevent a watery salad.
Ingredients
Ripe Tomatoes – 6 Medium (About 750g)
- Use ripe but firm tomatoes for the perfect balance of sweetness and juiciness.
- Roma vine or plum tomatoes all work wonderfully.
- Cut into generous wedges to retain their natural juices.
Cucumber – 1 Large
- Choose a firm cucumber with smooth skin.
- English cucumbers require little preparation while regular cucumbers may benefit from removing some seeds.
- Slice into thick half-moons for extra crunch.
Red Onion – 1 Medium
- Thinly slice for a pleasant sharpness without overpowering the salad.
- Soaking the slices in cold water for 10 minutes helps mellow the flavour.
Green Pepper – 1 Large
- Adds refreshing crunch and a slightly sweet flavour.
- Slice into thin strips or bite-sized chunks.
Feta Cheese – 250g
- Traditional sheep's milk feta offers the richest flavour.
- Cut into large cubes or serve as one generous block over the vegetables.
- Avoid pre-crumbled feta if possible as block feta retains better texture.
Kalamata Olives – 150g
- Their rich fruity flavour is essential for an authentic Mediterranean taste.
- Leave whole or remove the stones if preferred.
Fresh Oregano – 2 Tablespoons (Or 2 Teaspoons Dried Oregano)
- Fresh oregano delivers a wonderful fragrance.
- Dried oregano also works beautifully and is commonly used.
Extra Virgin Olive Oil – 6 Tablespoons
- Choose a high-quality extra virgin olive oil.
- It forms the foundation of the simple dressing and provides healthy fats.
Fresh Lemon Juice – 2 Tablespoons
- Adds brightness and balances the richness of the olive oil and feta.
- Freshly squeezed juice gives the best flavour.
Sea Salt – 1 Teaspoon (Or To Taste)
- Enhances every ingredient naturally.
- Taste before adding extra because feta and olives already contain salt.
Freshly Ground Black Pepper – ½ Teaspoon
- Adds gentle warmth without overpowering the vegetables.
Fresh Parsley – 2 Tablespoons, Chopped (Optional)
- Adds freshness colour and extra herbaceous flavour.
Instructions
Step 1: Prepare The Vegetables
- Wash the tomatoes thoroughly under cold running water.
- Wash the cucumber and green pepper, then pat them dry with kitchen paper.
- Peel the red onion.
- Rinse the parsley and oregano if using fresh herbs.
Step 2: Chop Everything Evenly
- Cut the tomatoes into large wedges or chunky bite-sized pieces.
- Slice the cucumber into thick half-moons.
- Cut the green pepper into thin strips or medium-sized chunks.
- Slice the onion as thinly as possible.
- Finely chop the parsley if using.
Keeping the vegetable pieces fairly large maintains the traditional Mediterranean style and prevents them from becoming mushy when tossed.
Step 3: Reduce The Onion's Sharpness
- Place the sliced onion into a bowl of cold water.
- Leave it to soak for about 10 minutes.
- Drain well and pat dry.
Step 4: Make The Dressing
In a small mixing bowl, combine:
- 6 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons dried oregano (or 2 tablespoons fresh)
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- Whisk together until well combined.
The dressing doesn't need to become creamy or emulsified. A light whisk is enough to blend the flavours while preserving the fresh taste of the olive oil.
Step 5: Assemble The Salad
Add to a large serving bowl:
- Tomatoes
- Cucumber
- Green pepper
- Red onion
- Kalamata olives
- Pour the dressing evenly over the vegetables.
Using salad servers or two large spoons:
- Toss gently.
- Lift rather than stir aggressively.
- Coat every ingredient lightly.
- Avoid overmixing, as tomatoes can break apart.
- Gently tossing the ingredients keeps your Greek Salad colourful, fresh and beautifully textured.
Step 6: Add The Feta
- Place the feta on top of the salad.
You can either:
- Cut into large cubes
- Break into chunky pieces
- Leave one generous block in the centre for a traditional presentation
Sprinkle over:
- Remaining oregano
- Fresh parsley (optional)
- A final twist of black pepper
Step 7: Let The Flavours Develop
Allow the salad to rest for:
- 10–15 minutes at room temperature
- This short resting period allows:
- the vegetables to absorb the dressing,
- the herbs to release their aroma,
- the flavours to blend naturally.
Step 8: Serve Immediately
- Serve your Greek Salad fresh while the vegetables remain crisp.
Pair it with:
- grilled meats,
- seafood,
- warm pita bread,
- roasted potatoes,
- or enjoy it as a light meal on its own.
Notes
- 🥗 For the most authentic flavour, use block feta cheese stored in brine rather than pre-crumbled feta.
- 🍅 Choose ripe but firm tomatoes to keep the salad fresh and prevent excess liquid from watering down the dressing.
- 🥒 Pat the vegetables dry after washing to help the dressing coat them evenly.
- 🫒 Kalamata olives provide the classic Mediterranean flavour, but black or green olives can be substituted if preferred.
- 🧅 If you find raw onion too strong, soak the slices in cold water for 10 minutes before adding them to the salad.
- 🍋 Freshly squeezed lemon juice gives the dressing a brighter, fresher taste than bottled juice.
- 🌿 High-quality extra virgin olive oil is key, as it forms the base of the dressing and greatly influences the final flavour.
- 🥄 Toss the salad gently to avoid breaking up the tomatoes and feta cheese.
- ❄️ For the best texture and flavour, serve the salad immediately after dressing. If preparing ahead, keep the dressing separate until ready to serve.
- 🧂 Taste before adding extra salt, as the feta cheese and olives already contribute plenty of saltiness.
- 🥗 This salad is naturally vegetarian and gluten-free (always check packaged ingredients if serving someone with coeliac disease or gluten sensitivity).
- 🍗 Turn it into a complete meal by adding grilled chicken, prawns, salmon, chickpeas or quinoa for extra protein.
- 📦 Leftovers can be refrigerated in an airtight container for up to 2 days, although the vegetables will soften slightly over time.
- 🚫 Freezing is not recommended, as the fresh vegetables and feta cheese lose their texture once thawed.
- 🌞 This Greek Salad tastes best when made with the freshest seasonal produce, making it the perfect dish for summer lunches, picnics, barbecues and family gatherings.