This traditional Greek salad recipe is made with authentic ingredients like tomatoes, cucumbers, red onions, kalamata olives, and big chunks of feta cheese. Make this classic salad ahead of time to let it marinate. Drizzle this simple, healthy, low carb salad with a simple vinaigrette and serve with crusty bread to mop up the juices.
- 10 medium vine-ripened tomatoes, about tennis ball size, cut into wedges (1311g)
- 2 English cucumbers, cut in half then sliced 1/4 inch (634 g)
- 1/2 red onion, sliced
- 1 teaspoon coarse Mediterranean sea salt
- 2 1/2 cups green bell pepper, chopped into bite-sized chunks (281g)
- 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
- 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.
- This recipe should never be served with lettuce.
- For the best taste, use the freshest produce and the best ingredients you can find.
- To take away the raw taste from the onions, soak them in ice water, vinegar, or olive oil to take the bite away.
- Be gentle when tossing the ingredients.
- To sop up the olive oil and extra juices from the tomatoes, use a crusty bread.
- Category: Salad
- Method: Chopped
- Cuisine: Greek
Keywords: authentic greek salad, best greek salad