Greek Salad

Greek Salad

Details

This fresh and healthy Greek salad is full of color and flavor.
  • Serves: 6 to 8
  • Active Time: 20 mins
  • Total Time: 20 mins
  • Views: 61,267
  • Success Rating: 95% (?)
    0% - I fed it to the dog
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Steps

Step 1: Making the Vinaigrette

• 2 tbsp fresh oregano
• 4 tbsp red wine vinegar
• 6 tbsp extra-virgin olive oil
• 2 tbsp grapeseed oil
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• sugar (optional)

Method

To start, finely chop the oregano. Whisk all of the ingredients together. Add a bit of sugar to balance out the tartness of the vinegar, if desired.

Step 2: Preparing the Salad

• 2 cups cucumber
• 1 cup green pepper
• 1 cup red pepper
• 1 cup yellow pepper
• 1/2 cup red onion
• 2 cups tomato
• 2 oz kalamata olives
• 2 tbsp fresh Italian parsley
• 2 tbsp fresh basil
• 1 1/4 cups crumbled feta cheese

Method

Dice the cucumbers into bite-sized pieces. Cut the peppers, remove the seeds and dice into bite-sized pieces. Dice the onions into about 1/4" to 1/2" -inch pieces. Remove the core from the tomatoes and dice into bite-sized pieces.

Pit and roughly chop the olives (if desired). Chop the parsley and basil and add to the salad. Break up the feta cheese into large pieces. It will break up further when the salad is tossed.

Whisk the dressing quickly before adding it to the salad. This salad is best served immediately. If you are making it ahead of time, just add the dressing, tomatoes and feta last minute.

Chef's Notes

Traditionally, Greek salad is just made with green peppers. But I like the color and sweetness of the red and orange peppers.

Although basil in Greek salad is not traditional, it does add a refreshing burst of flavor.

31 Comments

  • Aphroditi E
    Aphroditi E
    realy very healty and very taste. you must try
  • Renata S
    Renata S
    Will the dressing lose a lot of flavor if I skip the grape seed oil? Thanks!
  • Steve E
    Steve E
    I have to be honest I don't really know for sure but I hope not. I'm making it this evening with the Greek chicken and potatoes and don't have grape seed oil in my cupboard so I'll let you know tomorrow.
  • Tu N
    Tu N
    This salad is really good. I too didn't have grapeseed oil so I substituted with macadamia oil (no reason why but that's all I had apart from olive oil). Also used cherry tomatoes instead of regular tomatoes. My hubby also liked it and he's normally a fussy eater!
  • Steve E
    Steve E
    Well I made it without the grape seed oil and having had it both ways I'm not really sure I could tell the difference. I just added more olive oil. It was still one of the best Greek salads I've ever tried...let alone made. There were no left overs that's all I know.
  • Chantal R
    Chantal R
    Made this delicious salad last night. Everyone loved it. The best Greek Salad I've ever eaten. Chantal
  • Ron H
    Ron H
    One of the best and healthiest salads out there. I don't even use a wine vinigrette, only olive oil, Mediterranean Oregano, lemon juice, sea salt and fresh cracked pepper. One thing that adds a nice, subtle flavor is to marinade the red onions in balsamic vinegar while you're chopping the rest of the vegetables. (Don't let them soak more than 1-2 hours or they'll start to break down and get mushy.) Drain the balsamic before adding onions to the rest. I've also found that just this little twinge of balsamic makes this salad even better THE NEXT DAY. Another great addition that always goes over really well is using capers instead of, or in addition to, olives. Again, drain brine before adding. The perfect Greek salad shouldn't have too much in the way of liquid left when you've emptied the plate or bowl. It's about the vegetables more than the dressing. :)
  • Elmira Z
    Elmira Z
    yammmmyyyyyyyyyy.... I like that :D so delicious
  • Judy Y
    Judy Y
    These are all good tips. Grape seed oil isn't something I keep around. I'll be on the scout for it to add to my pantry. I'll let you know how mine turns out.
  • Kathy H
    Kathy H
    I'm glad I can get such a good recipe for Greek Salad as I've had it, just not made it. Now I will, my husband liked it too, so it will be a good surprise for him.
  • Mary B
    Mary B
    best salad i've had - true to ethnic tradition.
  • Dennis K
    Dennis K
    Does anyone know of a good recipe for cole slaw? What I need most is the recipe for the dressing. thanks Dennis
  • Stephanie H
    Stephanie H
    Here's one I like: 1 cup mayonnaise 1/2 cup sour cream 1 tbsp fresh lemon juice 1 tbsp cider vinegar 1 tsp celery seeds Kosher salt and freshly ground black pepper to taste The trick is to whisk the dressing in a bowl and then mix in the slaw. I admit that I buy the bagged cabbage/carrot mix, because a whole head of cabbage makes too much for us. The bags are usually about a pound, and I halve this dressing recipe. I hope this helps. Enjoy!
  • Dennis K
    Dennis K
    Thanks Stephanie for the recipe. I look forward to trying it. BTW, you must be a very wonderful person because my daughter is named Stephanie. :)
  • Laura M
    Laura M
    this is one of my faviorte salad's and I made this about 3 or 4 time are ready and everybdoy seems to like it and now they want the recipe.. Thanks
  • Eileen T
    Eileen T
    Made the Greek Salad for dinner tonight. Husband was very happy and said this was the best salad he's ever had. I practiced how to chop with chef knife by making the salad. It took me one hour in the kitchen to chop everything because I am not that skillful at chopping (yet... haha). But when I tasted the salad, all that work was well worth it. I love the burst of flavor from all the fresh herbs. Homemade salad dressing tastes so fresh and much better than store bought ones. Thank you for this great recipe, and the detailed video helps a lot. Will definitely make this again and again.
  • Mary J
    Mary J
    I LOVE GREEK SALAD IT'S GOOD AND HEALTHY. I MADE THIS TO TAKE TO A PARTY EVERYONE LOVE IT.
  • Terry F
    Terry F
    I really need some tips on how to select red onions. I make this salad regularly as it's so delicious and healthy as well. Tonight I used a new red onion and once again it was so strong tasting that it was all but inedible. I will have to toss the onion and avoid people for days. Other times, I manage to pick an onion that tastes great and has a much milder flavor. Question is how do you pick the ones that are milder? Any tips would be greatly appreciated!
  • Kimberley S Rouxbe Staff
    Kimberley S
    You can try and soak the sliced onions in cold water to lessen their potent flavor and then toss them in just before serving. Alternatively, you can soak the onions (and even the cucumbers) in the vinaigrette for at least 30 minutes before you toss the rest of the salad. Either of these things help to reduce the flavor. You can also just use less red onion. Cheers!
  • Mary B
    Mary B
    I was always told that flatter onions are sweeter and milder than globe shaped onions. I use them both but have never done a side by side comparison.
  • Terry F
    Terry F
    I will try to see if I can find the flatter red onion to see if they are milder. In the past though, the onions I've bought that have been mild look the same as the ones that are strong. Will try soaking too, but using less.... the taste is too off putting to use even a few! Thanks for the suggestions! I'd love to just know which ones are mild before I buy.
  • Pete M
    Pete M
    I bought more produce than I needed and have made this three nights in a row. I used Persian cucumbers which i really like and left out the green peppers. The last two times I made this, I cut everything into a small dice and it was really nice. There have been no leftovers since my teenage nephews come by after school and eat it all. Great recipe, thanks
  • Brenda L
    Brenda L
    I was told years ago flatter squattier onions were sweeter and have been buying that way for years. I think it's true.... Most of the time. The sugar settles supposedly. I've never tried soaking them in water or vinaigrette like Dawn suggests but sounds good. I've also heard rinse the knife if it starts to make you cry.
  • Rita B
    Rita B
    Where I live it's very difficult to find fresh oregano. Can I substitute for dry oregano? Or maybe another herb?
  • Dawn T Rouxbe Staff
    Dawn T
    Indeed, if you cannot get fresh oregano than you can substitue for dry. Cheers!
  • Alston
    Alston
    I live in Vancouver YEP the home town of Rouxbe, CHEERS :) Where can i buy those seeds (Italian Parsley, Thyme, Cilantro, Sweet Basil, Dill Bouquet, Oregano, Sweet Marjoram, Chives etc) in metro vancouver area. Thanks!
  • Dawn T Rouxbe Staff
    Dawn T
    There are several places in Vancouver that sell seeds for planting your own herbs — Art Knapp (they have some nice ones), Home Depot, Canadian Tire are just a few places that sells them. Really, any place that has a garden section, or that is a garden store, will generally sell seeds for plants. Cheers!
  • Eunice B
    Eunice B
    I'm surprised there is no garlic in this salad - is that a more traditional method or is it to allow the herb and vegetable flavors to come through more? If I was to add garlic, which cut might be best - crushed or minced? And I'm assuming it would go in the dressing...
  • Ken R Rouxbe Staff
    Ken R
    Hi Eunice- There are many variations of "Greek salad" - this one just happens to not have garlic in it. You can add minced or crushed garlic (both are acceptable in vinaigrette) but start with a small amount and add more the next time you make it if you feel it needs a bigger garlic flavor bump. Cheers!
  • Liliane
    Liliane
    Hi. How many portions would you say this will serve?
  • Dawn T Rouxbe Staff
    Dawn T
    Liliane, if you go to the printed recipe (this is the same for every printed recipe) you will see a "serves" at the top of the page—to the right of the picture. In this case, this salad generally served between 6 to 8 people. However, serving sizes often also depend on what else you are serving with a particular dish. Cheers!

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