Introduction
The first time I, Lina Vexley, enjoyed a Greek salad was during a summer trip to Santorini. Sitting by the blue waters, I was served a plate piled high with ripe tomatoes, crunchy cucumbers, tangy feta cheese, and briny olives, all drizzled with golden olive oil. The freshness and simplicity blew me away. Ever since, I’ve recreated this classic salad at home countless times. It’s vibrant, healthy, and bursting with Mediterranean flavors — the perfect example of how a few quality ingredients can make magic together. Each bite transports me back to those sunny island afternoons filled with warmth and joy.
Greek Salad
Equipment
- Mixing Bowl
- Knife
- Cutting board
- Salad Tongs
Ingredients
Salad Ingredients
- 2 cups romaine lettuce chopped
- 2 tomatoes cut into wedges
- 1 cucumber sliced
- 1/2 red onion thinly sliced
- 1/2 cup kalamata olives
- 1/2 cup feta cheese cut into cubes
Dressing
- 1/4 cup extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
Instructions
- Wash and prepare all vegetables. Cut tomatoes into wedges, slice cucumber and red onion, and chop lettuce.
- In a large mixing bowl, combine lettuce, tomatoes, cucumber, onion, and olives.
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper to make the dressing.
- Pour the dressing over the vegetables and toss gently to combine.
- Add feta cheese cubes on top and give a light final toss or leave them as garnish.
- Serve immediately or chill for 10 minutes for extra refreshing flavor.
Notes
Nutrition
How to Make the Recipe
Greek salad is one of the easiest yet most flavorful dishes you can make. Start by washing and preparing all the vegetables. Slice cucumbers into thin rounds, cut the tomatoes into wedges, and thinly slice half of a red onion. If using lettuce, chop it into bite-sized pieces. The beauty of this salad lies in the freshness of the ingredients, so choose firm cucumbers, juicy tomatoes, and high-quality feta cheese for the best flavor.
Next, assemble the salad in a large bowl. Add the chopped lettuce as the base (if you’re using it), followed by tomatoes, cucumbers, red onions, and Kalamata olives. Gently mix to distribute the colors and textures evenly.
Now it’s time to make the dressing — a simple yet flavorful combination of olive oil, red wine vinegar, oregano, salt, and pepper. Whisk these ingredients together until well combined. The oregano brings out that signature Greek aroma, while the vinegar adds brightness to balance the richness of the olive oil.
Pour the dressing over the vegetables and toss gently to coat every piece. Add the feta cheese cubes on top and give one light final mix — or leave them resting on top for a traditional presentation. You can also add extra herbs like fresh oregano or parsley if desired.
For best results, let the salad sit for about 10 minutes in the fridge before serving. This allows the dressing to infuse the vegetables with flavor. Serve it as a refreshing side dish for grilled meats, seafood, or even with warm pita bread for a light Mediterranean meal.
Conclusion
Greek salad is a celebration of simplicity, freshness, and bold flavors. Every bite captures the essence of the Mediterranean — crisp vegetables, salty feta, and fragrant olive oil. As Lina Vexley, I believe this salad proves that healthy food can be deeply satisfying and full of character. Whether served as a side or main course, it’s a timeless dish that brings sunshine to your table and makes every meal feel like a summer getaway to Greece.