This incredible, classic, fresh salad with creamy-salty feta is perfect for any time of the day, any time of the year, for holiday or any regular day!
The best way to use fresh vegetables – healthy Greek salad.
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Dressing and herbs
The perfect dressing for the Greek salad to drizzle it with extra virgin olive oil, that’s it! A little bit of lemon juice or red wine vinegar will be good too. You don’t want to overpower this fresh produce with spicy dressing. Originally oregano is added to this salad, but as I am not keen on it, I leaved it out. Just add pepper and salt at your taste, and a little bit of dry oregano, if you wish!
Moreover, I used shallot instead of traditional red onion. Shallot has milder taste and it is smaller, so looks more beautiful in this Greek salad.
As for the feta, I found it best looking, when served in cubes on top of the salad. However, you can crumble it and mix everything together. Greeks prefer serving thick slices of cheese, they just put the one whole slice of feta in the salad. To my mind, it’s not so practical, so I found the golden middle – just slice it in thick cubes and sprinkle on top.
Which olives to choose
Well, actually olives are not divided to green or black, it is more sophisticated than that. Green olives are picked before they ripen, and black olives are picked while ripe. By the way, ever wondered why olives are sold only cured? That’s because they are extremely bitter while fresh, so the curing process of both green and black olives transfers the taste a lot. However green olives are little bitter than the black ones.
For traditional Greek salad, preferably use purple-black Kalamata olives with the stone in, so that they remain firm and don’t dry out. However, for this recipe I used regular canned black olives with stone removed – mild taste, beautiful color, that’s it!
This incredible, classic, fresh salad with creamy-salty feta is perfect for any time of the day, any time of the year, for holiday or any regular day! The best way to use fresh vegetables – healthy Greek salad.
- 4 curled salad leaves
- 1/2 red bell pepper
- 20 black olives
- 1/2 small cucumber
- 2 medium tomatoes
- 1 thick feta slice to make around 15 cubes
- 1/2 shallot or red onion
- 1 tbsp olive oil extra virgin
- 1/2 tsp black pepper
Slice tomatoes in half, then every half in four slices. Peel the cucumber, but l and
Half-peel the cucumber, make round slices.
Slice the shallot, divide to make rings.
Slice the bell pepper in smaller pieces.
Place salad salad leaves on a big plate. Put tomatoes, cucumber, bell pepper and olives on the leaves. Garnish with feta, sliced into the cubes and shallot rings.
Drizzle with olive oil, add pepper to taste.