Original Greek Salad recipe with Feta and Tzatziki: A Taste of Fresh and Lively Mediterranean
When spring and then summer arrive, the desire for fresh, light, and flavorful dishes becomes overwhelming.
Greek salad, with its explosion of colors and Mediterranean aromas, is the undisputed queen of the table: an ode to simplicity of genuine ingredients and the vibrancy of flavors.
This original Greek salad recipe with Feta, enriched by the enveloping creaminess of tzatziki sauce, will transport you directly to the sunny coasts of Greece.
The sweetness of ripe cherry tomatoes, the refreshing crunch of cucumber, the vibrancy of bell pepper, the earthy flavor of new potatoes, the saltiness of black olives, the pungent sweetness of red onion and, of course, the unmistakable savory and slightly tangy taste of PDO feta cheese, the true beating heart of this salad.
But the true touch of magic that elevates this Greek salad to an unforgettable culinary experience is the addition of the creamy and fragrant tzatziki sauce, made with Greek yogurt, fresh cucumbers, aromatic garlic, and a drizzle of extra virgin olive oil.
It’s not just a dressing but a real element that binds and enhances every single ingredient of the salad. Its freshness pleasantly contrasts with the richness of feta and the sweetness of the vegetables, creating a balance of flavors that delights the palate.
Greek salad is perfect for a light lunch, a fancy side dish, or a colorful addition to a summer buffet. Its versatility makes it suitable to accompany grilled meats, baked fish, or simply enjoyed on its own as a nutrient-rich and tasty main dish, bringing a piece of Greece to your table!
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Greek
- Energy 162.30 (Kcal)
- Carbohydrates 15.16 (g) of which sugars 5.77 (g)
- Proteins 6.18 (g)
- Fat 9.12 (g) of which saturated 4.16 (g)of which unsaturated 1.54 (g)
- Fibers 1.84 (g)
- Sodium 422.95 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Greek Salad
- 2 potatoes (boiled)
- 1 cucumber
- 1/2 yellow bell pepper
- 200 g cherry tomatoes
- 1 red onion
- 1 tablespoon white wine vinegar (to sweeten the onion)
- to taste Greek black olives
- 100 g feta (I use Zorbas)
- to taste salt
- 1 pinch black pepper
- to taste extra virgin olive oil
- 100 g Tzatziki sauce
Tools
- 1 Bowl
- Pot
- Salad Bowl
- Oil Sprayer
Steps for Greek Salad with Feta and Tzatziki
Slice the red onion thinly, then immerse them in a bowl with cold water and add 3 tablespoons of white wine vinegar. Leave the onion to soak for at least 30 minutes, ideally even an hour. This process will not only make the onion more digestible but will also soften its pungent flavor, giving it a pleasant sweet-and-sour note that will blend perfectly with the other ingredients of the salad. Drain well before using.
Rinse the potatoes thoroughly under cold running water, without peeling them. Place them in a pot and cover with cold water. Add a pinch of salt. Bring the water to a boil over medium-high heat, then lower the flame and gently simmer for about 15-20 minutes (the time varies based on the size of the potatoes). To check for doneness, pierce a potato with a fork: it should go in easily but with slight resistance in the center. Drain them immediately from the boiling water and let them cool completely before peeling and cutting into medium-sized cubes.
In a large bowl, combine the boiled potatoes (now peeled and cut into cubes). Season with a drizzle of extra virgin olive oil and a pinch of freshly ground black pepper (if desired). Add the cucumber cut into thin slices, the bell pepper (yellow or any color you prefer) diced into small cubes, the cherry tomatoes halved, the black olives (pitted), and the well-drained red onion. Finally, add the feta cut into cubes.
Dress the salad with a pinch of salt (taste first, the feta is already salty), a generous drizzle of extra virgin olive oil, and two tablespoons of tzatziki sauce. Gently mix all the ingredients to combine them evenly, ensuring that the tzatziki sauce coats all the components of the salad. The Greek salad is now ready to be enjoyed. Serve it garnished with an additional spoonful of tzatziki sauce and a few fresh basil leaves for a touch of fragrance and color.
Ingredient Notes and Substitutions
Potatoes: For optimal results, choose new potatoes or waxy potatoes that hold their shape during cooking.
Cucumber: Prefer fresh and firm cucumbers. You can partially peel them if the skin is too bitter.
Bell Pepper: You can use green, red, or yellow bell peppers according to your flavor and color preferences.
Cherry Tomatoes: Cherry or date tomatoes are ideal for their sweetness. Alternatively, you can use larger tomatoes cut into pieces.
Black Olives: Use good quality pitted black olives. You can opt for Kalamata olives for a more intense flavor.
Extra Virgin Olive Oil: A high-quality extra virgin olive oil is essential for authentic flavor.
Feta: PDO Feta (Protected Designation of Origin) is the traditional choice. Ensure it’s of good quality for authentic flavor. I always choose the Zorbas brand, a leader in the sector that also produces a lactose-free version.
Red Onion: Red onion adds a pungent and sweet touch. Soaking in water and vinegar makes it more digestible and mild.
White Wine Vinegar: Used for soaking the onion. You can replace it with apple cider vinegar or alcohol vinegar.
Salt: Adjust the quantity to your taste, considering the saltiness of the feta and olives.
Tzatziki: Tzatziki sauce is ideal for authentic Greek flavor. If you buy it ready-made, I recommend choosing a high-quality one like Zorbas brand Tzatziki, a leader in the sector.
Basil: Fresh basil is a great garnish, but you can also use freshly chopped mint for a fresher note.
Variations of Greek Salad
Greek salad is a versatile base that lends itself to different interpretations and additions, always maintaining its fresh and Mediterranean spirit.
Greek Salad with Grilled Chicken: Add cubes of grilled and herb-marinated chicken (oregano, thyme) for a more substantial and protein-rich main dish. Additional amounts: About 200-250g of chicken breast cut into cubes.
Greek Salad with Chickpeas: For a richer vegetarian version, add boiled and drained chickpeas. They pair well with a slightly heavier dressing. Additional amounts: About 150g of boiled chickpeas.
Greek Salad with Mixed Olives: Use a mix of black and green olives for a more complex and varied flavor. Additional amounts: Maintain the total amount of olives indicated, varying between black and green.
Greek Salad with Capers: Add a tablespoon of desalted capers for a salty and slightly tangy touch. Additional amounts: 1 tablespoon of desalted capers.
Greek Salad with Barley or Farro: To turn the salad into a more complete grain salad, add boiled and cooled barley or farro. Additional amounts: About 150g of boiled barley or farro.
STORAGE
To best enjoy the freshness of Greek salad, it is advisable to consume it immediately. If any is left, store it in an airtight container in the refrigerator for up to 1 day. Keep in mind that the vegetables will release liquids, altering the texture. The feta keeps better separately and should be added at the time of serving. If dressed with tzatziki, it will tend to become less crunchy
FAQ (Questions and Answers)
Can I prepare the Greek salad in advance?
Yes, you can prepare the chopped vegetables in advance (except for the tomatoes, which are better to be cut shortly before to avoid losing too much water) and store them separately in the refrigerator. The soaked onion can also be prepared in advance. Dress the salad and add the feta and tzatziki only shortly before serving to maintain its freshness and optimal texture.
Can I omit or substitute any ingredient?
Certainly! Greek salad is very versatile. You can omit the onion if you don’t like it or replace the green bell pepper with a red or yellow one. Other common additions include Kalamata olives instead of black olives or adding dried oregano for a more intense flavor. For a lactose-free version, you can omit the feta or use a vegan alternative.
How can I make my Greek salad more flavorful?
To enhance flavor, make sure to use fresh and high-quality ingredients. Let the cut tomatoes marinate with a pinch of salt and oil for a few minutes before adding them to the salad. A drizzle of red wine vinegar in the dressing (in addition to soaking the onion) can add a touch of acidity that enhances other flavors. Don’t forget to taste and adjust salt and oil according to your preference. Adding fresh herbs like oregano or mint can make a difference.
