Looking for a recipe that is not only good for you but also delicious? Try this traditional Greek salad recipe for a low-carb, low-calorie salad that's full of fresh vegetables and quality ingredients.
If you love the flavors in this traditional Greek recipe, we think you will also enjoy this traditional Greek olive bread and traditional Greek lemon chicken soup.
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Ingredients
For our traditional Greek salad recipe, we used pantry staples that are easy to find at your local grocery store. Let's talk about the key ingredients.
- Vegetables: We used vine-ripened tomatoes, English cucumbers, bell pepper
- Spices: We used oregano and Mediterranean sea salt.
- Dairy: We used black feta cheese that is packed in water.
- Canned goods: We used Kalamata olives and capers.
- Oil: We used a traditional Greek extra virgin olive oil.
How to Make
- Slice the red onion in half, then cut it into slices and separate. Place all the veggies in a bowl and sprinkle with coarse Mediterranean sea salt.
- Gently toss with your hands, and let the vegetables sit for 15 minutes at room temperature.
3. Transfer the tomatoes, cucumbers, and red onions to a large shallow serving dish. Cut the green peppers into large bite-sized pieces and add them to the salad.
4. Mix together one teaspoon of the oregano with the extra virgin olive oil, then drizzle over the salad.
5. Add Kalamata olives, the red wine vinegar, and the freshly squeezed lemon juice. Use your hands to gently toss the ingredients.
6. Sprinkle on the oregano.
7. Add the capers, which are optional, but very tasty. Cut up the feta into 8 triangles and place them on top. Sprinkle on the minced garlic and drizzle more olive oil on top of the feta.
8. Garnish with a light sprinkle of oregano, making sure the feta gets some. Enjoy this delicious Greek salad right away!
Recipe FAQS
Traditional Greek salad is called Horiatiki, village, country or peasant.
Yes, it certainly is. It is filled with vegetables that are packed with vitamins and minerals. The tomatoes are high in vitamin C and K, potassium, and folate. Cucumbers help lower blood sugar levels and are good for digestive health. Oregano reduces infections and inflammation and red onions help thin the blood and can prevent oral infections.
A traditional Greek vinaigrette is made with a good quality extra virgin olive oil, and red wine vinegar. It is lightly seasoned with garlic, oregano, and lemon juice. The dressing is light and citrusy in flavor.
It is best to eat up any leftovers within 24 hours, but it will keep for up to 3 days.
Serve
- A traditional crusty Greek country bread (Horiatiko Psomi), to mop up all the juices
- Charcoal-grilled or roasted lamb, pork, or kid goat
- Traditional Mediterranean Souvlaki
- Gyros
- Fresh fish such as red mullet and white bait
- Moussaka
- Spanakopita
Expert Tips
- Never serve traditional Greek salad with lettuce.
- Use the freshest produce and the best Greek olives, feta, and olive oil you can find.
- Cut the vine-ripened tomatoes into wedges or big chunks over the serving dish to keep the juices.
- Serve with a large chunk of feta on top that is drizzled with olive oil, minced garlic, and a sprinkle of dried oregano.
- Serve traditional Greek salad in a large shallow bowl.
- Use crusty bread to sop up the olive oil and extra juices from the tomatoes.
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Recipe
Traditional Greek Salad Recipe
Ingredients
- 10 medium vine-ripened tomatoes, about tennis ball size, cut into wedges
- 2 English cucumbers, cut in half then sliced ¼ inch
- ½ red onion, sliced
- 1 teaspoon coarse Mediterranean sea salt
- 2 ½ cups green bell pepper, chopped into bite-sized chunks
- 4 tablespoons Greek extra virgin olive oil, reserve 1 tablespoon for garnish
- 2 teaspoons dried oregano leaves, reserve 1 teaspoon for garnish
- 1 cup Kalamata olives
- 2 tablespoons red wine vinegar
- 1 teaspoon lemon juice, freshly squeezed
- 2 tablespoons capers, drained
- 8- ounce block feta cheese packed in water, cut into triangles
- 2 tablespoons minced garlic
Instructions
- Combine the tomatoes, cucumbers and onions in a large, shallow casserole dish. Sprinkle with the coarse sea salt and gently mix together. Let the salt soak into the vegetables for 15 minutes. It will help draw out the water from the tomatoes and cucumbers and take some of the edge off the onions. (If you want to really mellow the onion, soak it in vinegar or cold ice water before adding it to the tomatoes and cucumbers.)
- Add the green bell pepper.
- Crush the dried oregano in your hand to release essential oils and flavor. Mix 1 teaspoon of oregano with the extra virgin olive oil in a small bowl. Drizzle the olive oil mixture, red wine vinegar, and lemon juice on top. Gently mix together with your hands, then let the salad marinate for 15 minutes.
- Gently mix the black olives into the ingredients, then place the triangles of feta on top.
- Drizzle the cheese with olive oil and sprinkle it with the minced garlic and dried oregano.
- Serve with a freshly baked loaf of Greek crusty country bread (Horiatiko Psomi) to sop up the juices.
Notes
- This recipe should never be served with lettuce.
- For the best taste, use the freshest produce and the best ingredients you can find.
- To sop up the olive oil and extra juices from the tomatoes, use a crusty bread.
- Cut the vine-ripened tomatoes into wedges or big chunks over the serving dish to keep the juices.
- Serve with a large chunk of feta on top that is drizzled with olive oil, minced garlic, and a sprinkle of dried oregano.
- Serve in a large shallow bowl.
Gerlinde@Sunncovechef
This wonderful looking salad could be a meal by itself. I also like your cucumber salad,
Emma
Thank you, Gerlinde! We really enjoyed eating the Greek salad--it does make a wonderful meal.