A bright, fresh, classic Greek Salad recipe with a homemade Greek Salad Dressing. Made properly – which means no lettuce leaves and a simple, beautiful red wine vinegar dressing!
Aussies love Greek Salad. If the local fish and chip shop sells one fresh salad, it’s probably a Greek Salad. That’s how much we love it.
Did you know……Greek Salad as most people know it (and the way I make it) is not actually the real-deal authentic Greek way. The way the Greeks make it, feta is served in a block on top of the salad rather than chopped into cubes, and the salad is dressed with just plain extra virgin olive oil (Greek olive oil of course!), not a vinaigrette. I learned on this when I saw this Perfect Greek Salad from my friend Helen at Scrummy Lane (who is obsessed with all things Greek).
Crucify me if you wish, but I prefer Greek Salad made the more common way – with feta cut into cubes (easier to eat) and with a vinaigrette rather than just olive oil (I find just olive oil too rich). But I have no doubt that if (when!!!) I get to Greece, I will be converted to the traditional way.
Though perhaps I stray from the strictly authentic Greek salad, I am a stickler for a few other “rules” that I believe in to make a classic Greek Salad:
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No lettuce – by all means, throw lettuce in if you want, but a traditional Greek salad does not have either lettuce in it;
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Best produce you can get – of course it goes without saying, especially for simple recipes like this, please get the best quality produce you can afford; and
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Plump juicy black Kalamata olives with a deep almost black colour – jarred is fine, but if you go jarred, please get a good quality one! I made a Greek salad while I was in LA in May, and I made my friend Meggan from Culinary Hill drive me to 3 grocery stores before I finally found olives I was happy with!! Not kidding! I finally found these Delallo Kalamata Olives from Ralph’s. 🙂
Though this is not a strictly authentic Greek Salad recipe, it is the way it is served at restaurants in Western countries.
Arguably one of the brightest and fresh salads around, it also happens to be one of the fastest to make because there’s no tedious chopping – I love that everything is cut into big chunks!! – Nagi x
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Greek Salad with Homemade Greek Salad Dressing
Ingredients
Salad
- 3 tomatoes (size of a tennis ball)
- 4 Lebanese / Persian cucumbers (about 8"/20cm long)
- 1/2 small red onion (size of a tennis ball)
- 1 small green capsicum / bell pepper
- 8 oz / 250 g feta block
- 5.5 oz / 125g black kalamata olives (Note 2)
- 1 tsp dried oregano
Greek Salad Dressing
- 1 garlic clove , minced (about 1/2 tsp minced garlic)
- 1 tsp dried oregano
- 1/4 tsp salt (or 1/2 tsp Kosher salt)
- Freshly ground black pepper
- 3 tbsp red wine vinegar
- 6 tbsp extra virgin olive oil (preferably Greek!)
Instructions
- Place Greek Salad Dressing ingredients in a jar and shake until well combined. Set aside for 20 minutes to let the flavours infuse.
- Tomatoes: Cut each tomato into 6 wedges, then cut each wedge into 3 or 4 pieces. If the tomato is watery, scoop out the watery seeds inside with a teaspoon.
- Cucumbers: Slice the cucumber into 1/2cm / 1/5" thick slices. Or if they are thick cucumbers, slice the cucumber in half vertically, then slice.
- Onion: Peel and finely slice the red onion. I keep it in rings - you could cut it in half then slice. (Note 2)
- Capsicum: Cut into short strips.
- Feta: Cut into 1cm / 2/5" cubes.
- Place the tomato, cucumber, onion, feta and olives in a bowl, sprinkle with oregano then pour over dressing. Toss to combine. Serve immediately!
Recipe Notes:
Nutrition Information:
Make this Greek Feast!
Complete with Chicken Souvlaki with Tzatziki, Easy Soft Flatbreads (No Yeast), Greek Lemon Rice and this Greek Salad.
This is so simple, no secret ingredients, but my mind is BLOWN at how good it is. I could literally sit here and lick the bowl.
New staple for work lunches!
i do this dish all the time but from an recipe that I picked up on one of the Greek island about 25 years ago – and the (admittedly slightly cranky) old Greek lady that gave it to said on no account should a Greek salad ever have capsicum in it – though perhaps that was just how they made in the islands. She also insisted the feta be crumbly so that’s how I still make it to this day. This is my “go to” salad – never ever get sick of it.
Hi Nagi
I have fresh oregano growing. Can I use that instead of dried oregano or is the flavour wrong.
Delicious Greek salad. I’ve checked your friend Helen’s recipe too and decided to try her dressing of just olive oil and separately your dressing and both were delicious.
At Xmas I’ve made a feast almost exclusively from your recipes.
I have to say that every time I’m looking for a recipe I check your website first.
Thank you for your work.
The recipe, like all of your recipes, sounds perfect except there is no capsicum in a Greek salad, so I will skip that bit. I am looking forward to our greek bbq lamb and greek salad tonight.
Hi Nagi, what’s a good substitute for red wine vinegar in this recipe? Preferably a non-alcoholic substitute?
Hi Nabs, red wine vinegar is traditional in greek dressing, you could substitute another vinegar or even lemon juice if you prefer. N x
Hi Nagi! I love your recipes and have been trying more and more lately!
Do you think I can make the dressing a day or two ahead of time? Were going camping and I’d prefer to not bring everything individually.
Hi Al, yes 100% – you can make ahead of time and store up to 4 days. N x