Classic Greek Salad (fresh and easy)
This is an easy, chop and mix salad recipe, and a vintage classic. The texture and flavors are bold and balanced: there's crunchy, salty, fresh, barely sweet, and acidic. It uses simple ingredients, so the fresher the better.
Servings 4 side dish servings
Ingredients
For the salad:
- 1 ½ cups chopped or halved cherry tomatoes about 3 small tomatoes if chopping
- ¾ cup chopped red or yellow bell pepper about 1 small-medium pepper
- 1 cup chopped cucumber about 1 medium cucumber
- ½ cup crumbled feta cheese about 4 ounces
- ½ cup pitted black olives
- ½ teaspoon minced garlic about 1 clove, optional
For the dressing:
- ¼ cup extra virgin olive oil
- 1 ½ tablespoons red wine vinegar
- ½ teaspoon dried oregano or 1 teaspoon minced fresh oregano
- ½ teaspoon salt or to taste
- freshly ground black pepper to taste
- 1 or 2 tablespoons minced red onion or shallot optional
Instructions
Make the dressing:
- In a small bowl, combine ¼ cup extra virgin olive oil, 1 ½ tablespoons red wine vinegar, ½ teaspoon dried oregano, ½ teaspoon salt, and freshly ground black pepper to taste. Whisk well to emulsify the dressing.
- Refrigerate in an airtight container if making it ahead.
Assemble the salad:
- In a large salad bowl, add 1 ½ cups chopped or halved cherry tomatoes, ¾ cup chopped red or yellow bell pepper, 1 cup chopped cucumber, ½ cup crumbled feta cheese, ½ cup pitted black olives, ½ teaspoon minced garlic and 1 or 2 tablespoons minced red onion or shallot if using.
- Pour about half over the salad, toss until everything is evenly coated, taste, and add more as needed. Always dress gradually to avoid overpowering the vegetables.
- Place the salad in the refrigerator for about 45 minutes (and up to a day) to let the flavors meld. Before serving, toss again and optionally sprinkle with more chopped herbs.
Notes
Key takeaways: Chop ingredients by hand for better texture, dress in stages, chill before serving, and always taste and adjust to balance the flavors.
Variations: add grilled lamb or chicken, seafood, cold short pasta, chickpeas, orzo or farro for a heartier salad. Use lemon juice or add Greek yogurt to the dressing. Use different herbs like dill or mint in addition to the oregano.
