Classic Greek Salad

A real Greek salad has no lettuce — just crunchy cucumber, sweet tomatoes, sharp red onion, briny olives and a slab of good feta. It’s the salad I make all summer long, alongside anything off the grill.

A quick soak in cold water takes the harsh edge off the onion, and the dressing is nothing more than good olive oil, red wine vinegar and dried oregano. Toss it right before serving so everything stays crisp.

Tips for the best classic greek salad

• Buy feta packed in brine — it’s creamier and less salty than pre-crumbled.
• Add a can of drained chickpeas to turn it into lunch.
• Use the ripest tomatoes you can find; this salad has nowhere to hide.

Classic Greek Salad

Cucumber, tomatoes, red onion, olives and feta in a simple oregano vinaigrette.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Greek

Calories: 280

Ingredients Method Notes

Ingredients

  

Salad

• 1 English cucumber halved and sliced
• 1 pint cherry tomatoes halved
• ½ small red onion thinly sliced
• 1 green bell pepper sliced
• ½ cup Kalamata olives pitted
• 6 oz feta cheese cut into cubes

Dressing

• ¼ cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 clove garlic finely grated
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Method

 

1. Soak the sliced onion in cold water for 10 minutes to mellow its bite, then drain.
2. Whisk the olive oil, vinegar, oregano, garlic, salt and pepper in a small bowl.
3. Combine the cucumber, tomatoes, onion, bell pepper and olives in a large bowl and toss with the dressing.
4. Top with the feta, sprinkle with a pinch more oregano and serve.

Notes

Dress the salad just before serving so the cucumber stays crisp. Leftovers keep for a day in the fridge.