Everyday KitchenSearch all recipes

Greek · Salads

Greek Salad

VegEasy

Diet: Veg · Gluten-free

Combine tomatoes, cucumber, red onion and olives. Add feta, dried oregano and olive oil.

Prep
15 min
Cook
0 min
Total
15 min
Servings
4
Difficulty
Easy
Cuisine
Greek
Course
Salads

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Greek salad with tomato, cucumber, red onion, green pepper and feta
Representative Greek salad with green pepper and a whole feta slice. Our recipe omits pepper and uses feta chunks. Photo credit and licence
0 of 7 steps complete

Start cooking view to see whether your screen can stay awake.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Main ingredients

Seasoning and finishing

Equipment

Wide salad bowl; knife; chopping board; serving spoons.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Assemble · About 1 min

  1. Put 4 large tomatoes, cut into wedges and 1 cucumber, chopped in the salad bowl.
  2. Add ½ red onion, thinly sliced and 16 Kalamata olives, pitted.
  3. Scatter 1 tsp dried oregano over the vegetables.
  4. Add 85 g feta, cut into chunks.

Dress and serve · About 1 min

  1. Pour 4 tbsp olive oil over the salad.
  2. Turn the salad gently with the serving spoons.
  3. Serve as a side dish.

Tips

  • Feta and olives are salty; taste before adding extra seasoning.

Substitutions

  • Use a vegetarian feta if avoiding animal rennet.

Storage

  • Get perishable Greek Salad into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Greek Salad within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Greek Salad to 74°C / 165°F, stirring or turning it for even heating. When Greek Salad is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Cut vegetables several hours ahead; add dressing close to serving.

FAQ

Does it need lettuce?

This recipe uses the listed vegetables without lettuce.

Can I omit olives?

Yes. Taste the dressing because olives add salt.

How should I store greek salad?

Get perishable Greek Salad into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Greek Salad within two days, keeping it covered at 4°C / 40°F or colder.

Recipe source and adaptation

Measured home adaptation: Barney Desmazery / Good Food: Greek salad.

Simple side-salad version with the published ingredient proportions.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes