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This vibrant Greek salad brings out all the bright, lively vibes of Mediterranean food. Packed with crisp veggies and tangy feta, every bite might just have you daydreaming about waves hitting the Greek coast. What makes it special? Juicy tomatoes pop with sweetness, cool cucumber refreshes, and those red onions give just enough zip to wake things up. Toss in a salty handful of olives, and don’t forget that rich, creamy feta crumbling over the top. An easy, herby dressing pulls everything together. Grab extra virgin olive oil (that liquid gold from Greece), squeeze some lemon, sprinkle oregano, and you’re set—every ingredient shines even brighter.
My first taste of real Greek salad was on a trip to Santorini—local spots set theirs on the table without any greens, since traditional horiatiki salad just uses chopped veg. Back home, I tweaked their method but added romaine for a little extra crunch. Now, every summer when my tomato plants go nuts, my family begs for this—it’s their favorite with anything grilled.
Essential Ingredients
- Red Onion: Brings a mellow kick that balances all the flavors. Look for medium onions with papery, dry skins and feel for firmness.
- Kalamata Olives: Give a salty punch and a bit of chew. Go for Greek ones packed in oil if you want loads of flavor.
- Bell Peppers: Add color and crispness. Heavier peppers with shiny skin are always juicier inside.
- Feta Cheese: That creamy, tangy bite makes the salad sing. Sheep’s milk feta? Even better for more flavor.
- Vine Ripened Tomatoes: Bursting with juice and all the fresh taste. Pick ones that weigh in for their size with shiny, tight skin.
- Romaine Lettuce: The crispy base that supports everything else. Grab heads with deep green leaves and pale centers.
- English Cucumber: Keeps things cool, sweet, and snappy. Choose firm, deep green cucumbers with barely any seeds.
- Extra Virgin Olive Oil: A rich, peppery must-have for the dressing. The better the oil, the tastier your salad.
Simple Steps
- Apply Dressing
- Drizzle your whisked-up dressing on top, then toss gently to coat every bite.
- Bring It Together
- Toss all your veggies into a big bowl, scatter the feta over everything.
- Mix Dressing
- Stir together extra virgin olive oil, lemon juice, oregano, salt, and pepper. Whisk it until it looks creamy and smooth.
- Break Up Feta
- Grab about six ounces of feta and crumble it up by hand for lots of big and little chunks.
- Fix the Olives
- Slice your Kalamata olives in half or just throw them in whole for a rustic touch.
- Slice The Onion
- Cut the red onion into thin half-moons and soak them in iced water for 15 minutes to take away some of the bite. Drain well.
- Slice Peppers
- Chop bell peppers into strips, then halve those strips so they’re in pieces close in size to your other veggies.
- Prep The Tomatoes
- Cut your tomatoes into chunks or wedges—if they're cherry tomatoes, just slice them in half.
- Chop The Cucumber
- Slice the cucumber into half-moons about a quarter inch thick. Strip-peel if you want it to look fancy or taste less bitter.
- Leaf Prep
- Remove damaged outer leaves from the romaine, wash each piece well under cool water, pat dry, and then chop into small, fork-sized pieces.
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Grandma always told me not to pull feta straight from the fridge—let it sit out for half an hour first, and it’ll taste way creamier and richer.
Tasty Pairings
This goes great with smoky grilled lamb chops, slices of warm pita, or any mezze—you can’t go wrong with hummus or stuffed grape leaves on the side.
Fun Twists
Switch things up by adding thin fennel, chickpeas, or even watermelon if you’re feeling adventurous—but you’ll still get all the Mediterranean vibes.
Best Way To Store
If you haven’t added the dressing yet, stash your salad in a sealed container and it’ll stay crisp for 24 hours. Prepping ahead? Keep stuff separate, then toss together later.
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Greek salad is proof that when you keep it simple and use awesome ingredients, you get the most craveable meals—no fuss required.
Frequently Asked Questions
- → Can I put it together ahead of time?
- Go ahead and prep your veggies early, just keep each thing in its own container in the fridge. Don’t mix it all up until you wanna eat so nothing gets soggy. Hold off on the dressing until right before serving for the best crunch.
- → Which olives work best here?
- Kalamata are the go-to for Greek salads since they’re super rich and fruity. Black olives totally work, but if you want that classic Greek taste, swap them with Kalamata. If they come with pits, take those out first or grab pitted ones to save time.
- → Is there a way to skip the dairy in this salad?
- Yep! Stores now have lots of plant-based feta choices made from tofu or nuts. Or just leave the cheese out and toss in some extra olives or a sprinkle of nutritional yeast for a cheesy vibe. You’ll still have a tasty salad!
- → Got any ideas on what to have with it?
- This salad is great with grilled meats like chicken, lamb, or fish. It’s awesome next to hummus, pita, falafel, or souvlaki too. For an easy meal, pair with rotisserie chicken and grab some crusty bread to soak up all that dressing.
- → How do I make this salad into more of a full meal?
- Just add some protein. Grilled chicken or shrimp work awesome, or swap in chickpeas. Toss in cooled orzo or quinoa for some extra bulk. A handful of crisp pine nuts or walnuts goes a long way to make it even more hearty.
- → Any fun twists to change it up?
- Sure! Try leaving out the lettuce and go heavier on chunky veggies if you want. Things like artichoke hearts, capers, or pepperoncini give it more punch. For something fresh and sweet, toss in watermelon cubes. Trust me, it’s a fun twist with the feta and olives.