A Greek salad is an easy to make and healthy meal that is perfect for the summer. Made with simple ingredients and simple dressing it is refreshing and a great addition for a picnic.
Once the summer starts this is one my favorite salads to eat. It is quick and easy to make and tastes great. One of my favorite places to bring this salad is to holiday barbecues and and picnics. This salad is always a hit and the dressing is light and refreshing and not overpowering. It is one of my go to meal prep recipes because it makes a lot and lasts for several days, making it ideal for a great lunch.
In this recipe
One of the best things about this recipe is how simple it is. There are only 7 parts to it. The salad ingredients and the salad dressing.
Feta cheese: you want to make sure that you use a block of feta as opposed to the crumbles for this recipe.
Cucumbers: this recipe calls for English cucumbers but any cucumber will work. I would remove the seeds of the cucumber.
Tomatoes: cherry tomatoes are a great option for this salad since they are already the perfect size however you can use any tomato you would like as long as you cut into roughly the same size as a cherry tomato.
Kalamata olives: I prefer to use whole pitted olives however you can use sliced olives as well.
A traditional Greek salad
When making a traditional Greek salad you will use tomatoes, green bell pepper, onion, kalamata olive, cucumber and feta cheese. While lettuce might be added to the salad this does depart from the traditional version of the salad. The dressing will normally be made with just red wine vinegar, Dijon mustard, and olive oil. The addition of the lemon juice and zest will add a brightness to the dressing. The oregano is a nice addition that compliments the feta nicely.
Keep things the same size
One of the important things is to keep as many of the fruits and vegetables roughly the same size. This will allow you to get all of the flavors into one bite and makes it easy to eat. From an aesthetic stand point the salad looks really good when all of the pieces are pretty uniform in size. The last benefit is that it gives the most surface area for the delicious salad dressing to coat all of the ingredients.
Try not to cry
There are some things you can do to help keep those pesky enzymes that cause tears out of your face. The first is to use a very sharp knife. This will keep from crushing the cells in the onion releasing additional enzymes that irritate eyes. The second thing you can do is refrigerate the onion before cutting. A cold onion doesn’t release as much of the irritating enzymes as well keeping your eyes clear and tearless.
Looking for other salad recipes?
- Mixing Bowl
- Mason jar
- 3 cups English cucumber large dice
- 1 pound cherry tomatoes halved
- 1 cup red onion sliced
- 1 cup green pepper large dice
- 8 oz feta cheese cut into ½" cubes
- ½ cup kalamata olives pitted, sliced optional
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon Dijon mustard
- 1 teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- In a mason jar combine all of the salad dressing ingredients. Seal and shake vigorously until the dressing becomes smooth and well blended.
- In a mixing bowl add all of the vegetables and pour about half of the dressing over the salad. Toss to combine and add more dressing to taste if desired.
- Transfer to a serving bowl or platter.