Light, refreshing, and full of Mediterranean charm — this Greek Salad is a timeless classic that celebrates simplicity and flavor. Every ingredient has a purpose: juicy tomatoes, crisp cucumbers, briny olives, and creamy feta cheese come together in a perfect balance of freshness and tang. Drizzled with golden olive oil and seasoned with herbs, it’s a salad that tastes like sunshine on a plate — easy to make, visually stunning, and endlessly satisfying.
Ingredients
For the Salad:
- 1 cup cherry tomatoes, halved
- 1 cup cucumber slices (use Persian or English cucumber for best texture)
- ½ cup red onion, thinly sliced
- ½ cup green and Kalamata olives, pitted
- 100 grams feta cheese, cubed
- 2 tbsp chopped fresh parsley
For the Dressing:
- 2 tbsp extra virgin olive oil
- 1 tsp red wine vinegar or lemon juice
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
- Optional: a pinch of sugar to balance acidity
Preparation Steps
1. Prepare the Vegetables:
Start by washing all your vegetables thoroughly. Slice the cucumbers into even rounds and halve the cherry tomatoes to release their natural sweetness. Thinly slice the red onions — they bring a subtle sharpness that contrasts beautifully with the mild, creamy feta.
2. Build the Salad Base:
In a large mixing bowl, combine the cucumbers, cherry tomatoes, and red onion. Add both green and Kalamata olives for a balance of mild and bold flavors. The mix of colors — red, green, black, and white — gives the salad its signature Mediterranean vibrancy.
3. Add the Feta Cheese:
Cut the feta cheese into even cubes and gently place them over the vegetable mix. The feta should be firm but creamy, offering a pleasant saltiness. For an authentic Greek touch, choose block feta over crumbled — it looks elegant and retains more moisture.
4. Prepare the Dressing:
In a small bowl, whisk together extra virgin olive oil, red wine vinegar (or lemon juice), dried oregano, salt, and black pepper. The dressing should have a light tang and herbal aroma. Drizzle this over the salad right before serving.
5. Toss and Serve:
Gently toss the salad to ensure everything is lightly coated without breaking the feta cubes. Garnish with fresh parsley and, if desired, an extra drizzle of olive oil for that glossy finish. Serve chilled or at room temperature as a side dish or a light main course.
Chef’s Tips
1. Use the Best Olive Oil You Can Find:
The dressing relies on high-quality olive oil — choose extra virgin for a richer, fruity depth. It transforms a simple salad into something gourmet.
2. Keep the Feta Cool and Firm:
Refrigerate your feta until right before assembling. It should hold its shape when cut but melt in your mouth with each bite.
3. Add a Flavor Twist:
For variation, sprinkle roasted pine nuts, add a few capers, or toss in mixed herbs like basil and mint. These small additions elevate the salad without overpowering its traditional Greek essence.