Greek Salad

In Greece most meals starts with this rustic salad. I love it because it is so refreshing and it has so many different tastes. The flavor of the tangy feta cheese perfectly complements the juicy fresh tomatoes, cucumber and the onion marinated lightly in olive oil.

The salad makes me think of a little bed and breakfast I stayed in Agenia, Greece, where my family went for a vacation.  We would eat and talk for hours on a patio overlooking the ocean on this seemingly remote and beautiful island. Occasionally we would walk into town for some baklava made by one of the local bakers but for the most part we were happy to be fed by the woman running the bed and breakfast who served wonderful Greek food.

Greek Salad

Key Ingredients in This Recipe

• Tomato – The tomatoes can be substituted for any tomatoes that look nice and ripe and juicy. Just make sure they are cut into about 1-inch chunks for the salad. I prefer to use smaller tomatoes and just quarter them.
• Cucumber – I use English hothouse cucumber for this recipe. The seeds are smaller and less noticeable than American slicing cucumbers which can also be a bit more bitter. English cucumbers are long and thin and can typically be found wrapped in plastic at grocery stores. They have a mild, sweet taste and the thin skin is edible so there is no need to peel it.
• Feta – Using high quality feta blocks gives the salad a much better texture and flavor than using pre-crumbled feta.
• Red onion – I add thinly sliced, almost shaved slices of red onion to add additional flavor to the salad. Soak the slices of onion in water for a few minutes to dull the flavor so the onion flavor isn’t overpowering.

How to Make Greek Salad

Step 1: Combine tomatoes, cucumber and onion. 

Add the tomatoes, cucumbers and onions to a large salad or serving bowl.

Step 2: Toss with seasonings. 

Drizzle with the olive oil then toss with oregano, lemon juice and capers (optional), until combined.

Step 3: Let marinate. 

Season with salt and pepper then let sit for 10 to 15 minutes for the flavors to marinate.

Step 4: Serve. 

Top with the pieces of feta and serve.

Other Recipes to Try

If you enjoy this no-cook Greek salad recipe, I recommend checking out some of these:

• Greek Chicken Souvlaki
• Moussaka
• Greek Lemon Chicken Soup (Avgolemono)

Greek Salad

Print Pin

Prep Time 15 minutes mins

Cook Time 0 minutes mins

Serves 4

US Customary – Metric

Ingredients:

• 1 pound tomatoes, cored and quartered (I use tomatoes on the vine and mix in some halved cherry tomatoes)
• ½ medium English cucumber, peeled and sliced into half-moons (or 2 medium Persian cucumbers, sliced)
• ¼ cup thinly sliced red onion
• 3 tablespoons extra-virgin olive oil
• ¼ teaspoon dried oregano
• 1 teaspoon freshly squeezed lemon juice
• 1 teaspoon capers (optional)
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 6 ounces feta cheese block, sliced into ¼” thick strips

Instructions:

• Add the tomatoes, cucumbers and onions to a large salad or serving bowl.
• Drizzle with the olive oil then toss with oregano, lemon juice and capers (optional), until combined.
• Season with salt and pepper then let sit for 10 to 15 minutes for the flavors to marinate.
• Top with the pieces of feta and serve.

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