Greek salad is a fresh and nutritious salad that combines Mediterranean vegetables with feta, a typical cheese from Greece.
It is prepared in a few minutes without cooking, with tomatoes that add sweetness, cucumbers that provide crunchiness, red onions that give a slightly pungent taste, and peppers that bring color and a sweet-aromatic note.
Feta, with its soft texture and savory flavor, acts as a binder and balances the different aromas.
Suitable for a low-calorie diet, it is filling with few calories, antioxidant, and a healthy diet.
I live on vegetables, and fresh salads are a daily staple during the hot season. Like the Pantelleria salad,
tomato carpaccio, light and protein salad, the Mediterranean pepper salad and many more.
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for preparing the Greek salad
- 4 beefsteak tomatoes
- 8 cherry tomatoes
- 1/2 Tropea red onion
- 1 cucumber
- 1 yellow bell pepper
- 7 oz feta
- 4 tbsps extra virgin olive oil
- to taste fine salt
- 2 tbsps apple cider vinegar
- 1 tsp dried oregano
- 1 sprig basil
Tools
- 1 Knife
- 1 Cutting board
- 1 Mandoline
Steps for preparing the Greek salad
To prepare the delicious Greek salad, start by thoroughly washing the vegetables under running water and then drying them with paper towels or a cloth
Remove the stem from the tomatoes and cut into large wedges (2–3 cm), while cut the cherry tomatoes into quarters.
Slice the cucumber into rounds with a mandoline
Cut the pepper in half, remove the stem, white parts, seeds, and filaments. Cut into thin strips to ensure crunchiness without being overwhelming.
Slice the onions very thinly and soak them in cold water with 1 tablespoon of white wine vinegar or lemon juice for about 10 minutes to remove much of the pungent note and leave a fresh aftertaste.
In a bowl, pour 2 teaspoons of apple cider or white wine vinegar, 4 tablespoons of extra virgin olive oil, dried oregano, and salt. Whisk with a fork until slightly thickened
Assemble the vegetables on a serving dish, place the block of feta on top, and drizzle with the dressing. Garnish with a sprig of basil and serve at room temperature.
Storage and Tips
I recommend consuming the Greek salad immediately. If any is left: 1 day in the fridge without feta on top (keep it aside) and covered; refresh with a drizzle of oil before serving. (When dressed for hours, it inevitably releases some liquid: this is normal.)
Prefer Tropea red onion (or similar): it is naturally sweeter and milder.
Avoid onions that are too old or sprouted, as they become more bitter.
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