Bookmark
This Greek Salad is my go-to dish every time fresh tomatoes and crisp cucumbers fill my kitchen counters. The burst of flavor from feta, olives, and a zesty homemade dressing makes it irresistibly refreshing. Whether you serve it as a light snack or a picnic side, this recipe truly celebrates the best of summer produce with every crunchy bite.
Every time I serve this salad to friends or family, someone asks for the recipe. I discovered just how much my family loves this version after a hot Saturday lunch. Now we make it together for weeknight dinners whenever tomatoes are ripe and juicy.
Ingredients
- Cucumbers: English cucumbers work best for their sweet flavor and delicate skin which needs no peeling. Look for firm bright green cucumbers without blemishes
- Cherry tomatoes: Opt for tomatoes still on the vine for extra sweetness and juiciness. Cherry tomatoes hold up well and bring a beautiful pop of color
- Red onion: Choose a small crisp red onion for just the right punch. Slice it thin so its flavor does not overpower
- Bell pepper: Red or green both work but red is slightly sweeter. Pick a pepper that feels heavy and glossy
- Kalamata olives: Use authentic Kalamata olives for rich briny flavor. Choose pitted ones for easy eating
- Feta cheese: Look for a block of feta packed in brine and crumble it yourself for creamy texture and bolder taste
- Chickpeas: Canned chickpeas add protein and heartiness. Rinse and drain them well before using
- Extra virgin olive oil: Use the best quality you can find for a luscious dressing base
- Red wine vinegar: Adds a signature tang. Look for bright fragrant vinegar
- Dried oregano: Brings classic Mediterranean herbal notes. Rub between your fingers to release extra aroma
- Garlic: Fresh garlic pumps up the flavor. Finely mince for even distribution
- Salt and pepper: Season each layer for perfect balance. Use flaky sea salt and freshly cracked black pepper if possible
Instructions
- Prep the Vegetables:
- Wash and dry cucumbers tomatoes and pepper. Slice cucumbers into half moons. Cut tomatoes in half. Thinly slice onion and pepper. Set aside
- Make the Dressing:
- In a small jar combine olive oil red wine vinegar oregano minced garlic salt and pepper. Close the lid tightly and shake until fully emulsified then set aside in the fridge to chill
- Assemble the Salad:
- In a large mixing bowl add cucumbers tomatoes onion pepper chickpeas and olives. Pour the chilled dressing over everything
- Toss and Finish:
- Gently toss the salad ingredients with clean hands or salad tongs until evenly coated. Taste and adjust seasoning if needed. Crumble feta on top and give one final gentle toss
- Serve:
- Transfer to your favorite salad bowl and serve immediately while everything is crisp and fresh
Feta is my favorite ingredient by far. Once on a Greek island I watched local cheesemakers carefully brine and age real feta and I have never turned back since. Now I always seek out a creamy block because it is the secret that takes every salad to another level with its salty tang.
Storage Tips
Store any leftovers in an airtight container in the fridge for up to three days. For best results keep the salad and the dressing separate until serving. If the veggies release a little liquid just give the salad a quick toss before enjoying.
Ingredient Substitutions
If you cannot find English cucumbers use regular cucumbers and peel them for a smoother texture. Goat cheese or vegan feta can stand in for classic feta. Add extra chickpeas for even more protein or swap in white beans for a tender bite.
Serving Suggestions
Serve alongside grilled chicken or fish for a complete meal. Spoon over toasted pita bread for lunch. Use it as a filling for a Mediterranean inspired wrap with hummus.
Greek Salad History
This recipe is inspired by Horiatiki the village salad found in every Greek taverna. Traditionally it does not contain lettuce instead it is all about enjoying whatever is freshest from the market or garden with a good helping of olive oil and briny extras.
Seasonal Adaptations
In spring try adding radishes or young green onions for a spicy kick. When summer produce peaks toss in fresh basil or oregano from your garden. For early fall bulk it up with roasted eggplant or squash.
With ripe ingredients and just a few minutes, you will have a Greek Salad so fresh it practically tastes like summer. Enjoy every crunchy, tangy bite!
Common Questions About Recipes
- → What vegetables work best for Greek salad?
English cucumbers, vine-ripened cherry tomatoes, red onion, and bell peppers offer the best flavor and texture.
- → Can I add protein to this salad?
Yes, grilled chicken or chickpeas are excellent additions for extra protein without overpowering the flavors.
- → How should I store leftovers?
Keep salad in an airtight container in the refrigerator for up to 3 days for optimal freshness.
- → Is it necessary to peel the cucumbers?
English cucumbers have thin, edible skin so peeling isn’t required, but you can if preferred.
- → What are optional add-ins for variety?
Capers, artichoke hearts, avocado, lettuce, sun-dried tomatoes, or banana peppers bring new flavors and textures.
- → Can I use store-bought dressing?
Store-bought Greek dressing is convenient, but homemade dressing brings exceptional freshness and taste.