Ingredients
Scale
- 3 ripe tomatoes, chopped into large chunks
- 1 medium cucumber, peeled (optional) and sliced into thick half-moons
- 1 green bell pepper, deseeded and sliced into thin rings
- ½ small red onion, thinly sliced
- ¾ cup Kalamata olives, whole or pitted
- 200 grams (7 oz) block of feta cheese, cut into thick slices or large cubes
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar (optional for added tang)
- 1 teaspoon dried oregano
- Freshly ground black pepper, to taste
- Pinch of sea salt, if needed (olives and feta are already salty)
Optional Additions for Protein
- Grilled chicken breast, sliced, if serving as a main
- Roast beef strips, cooled and chopped, for a heartier version
These optional proteins make the salad more filling and can replace the need for a separate main dish.
Instructions
- Prepare the vegetables
- Wash and dry the tomatoes, cucumber, bell pepper, and red onion.
- Chop the tomatoes into wedges or large chunks. You want bite-sized but rustic pieces.
- Slice the cucumber thickly. If the skin is thick or waxy, peel it first.
- Cut the bell pepper into thin rings or strips.
- Thinly slice the red onion. If you want to mellow the sharpness, soak the slices in cold water for 5–10 minutes and drain.
- Layer the salad
- In a large serving bowl or shallow platter, layer the tomatoes, cucumber, bell pepper, and red onion.
- Scatter the Kalamata olives on top.
- Add the feta
- Place large chunks or slices of feta cheese over the vegetables. Traditional Greek salads use a block of feta placed on top rather than crumbling it.
- Dress the salad
- Drizzle the olive oil evenly over the top.
- If using red wine vinegar, sprinkle it lightly now.
- Sprinkle dried oregano generously across the salad.
- Add a few turns of freshly ground black pepper.
- Taste and season
- Taste a piece of cucumber or tomato. Only add a small pinch of salt if needed. Remember, the feta and olives already contribute a salty bite.
- Add protein if desired
- Top with grilled chicken or beef strips if you’re turning this into a main meal. Add these just before serving to keep the vegetables crisp.
- Let it sit briefly
- Allow the salad to rest for about 5–10 minutes before serving. This lets the juices blend and enhances flavor.
Notes
- Use whole feta cheese, not pre-crumbled: The flavor and texture of block feta is far superior to pre-crumbled varieties.
- Don’t overdo the dressing: Greek salad isn’t about heavy dressing. Let the vegetables and feta shine.
- Avoid soft tomatoes: Firm, ripe tomatoes are best. Cherry tomatoes can be used if larger varieties are unavailable.
- Onions too sharp? Soak sliced red onions in ice water for 10 minutes before using. This removes bitterness without sacrificing texture.
- Make it ahead: You can prep the vegetables a few hours in advance and store them separately. Assemble and dress the salad right before serving.
- Add herbs for depth: Dried oregano is classic, but a few fresh mint or parsley leaves can brighten the dish.
- Add pita on the side: Warm whole-wheat pita or flatbread pairs wonderfully and makes the meal more filling.
- Make it dairy-free: Substitute feta with a dairy-free feta-style cheese or marinated tofu if needed.
- Prep Time: 15 minutes