Greek
Greek Salad
Tomato, cucumber, bell pepper, onion, and olives are tossed with olive oil, red wine vinegar, and oregano. A block of feta goes on at the end so it stays in large pieces.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Servings
- 6
- Difficulty
- Easy
Why you’ll love it
- Salting the tomatoes and cucumbers first pulls out water so the dressing is not diluted.
- Dried oregano, rubbed between your fingers, smells stronger than sprinkling it straight from the jar.
- Large pieces of feta stay distinct. Crumbles melt into the oil and disappear.
- A short rest after tossing lets the onion and olives season the vegetables.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Put the tomatoes and cucumbers in a colander. Sprinkle with 1/2 tsp of the kosher salt and let them drain 10 minutes.
- 2
Transfer the drained tomatoes and cucumbers to a wide bowl. Add the green bell pepper, red onion, and kalamata olives.
- 3
Whisk the olive oil, red wine vinegar, oregano, the remaining 1/2 tsp kosher salt, and the black pepper.
- 4
Pour the dressing over the vegetables and toss gently.
- 5
Lay the feta slabs on top. Do not toss again or the cheese will break up.
- 6
Let the salad stand 10 minutes so the onion softens slightly.
- 7
Serve at room temperature, spooning the juices from the bottom of the bowl over each portion.
Pro tips
- Use ripe tomatoes. Pale ones will taste sharp against the vinegar no matter how much oil you add.
- If the red onion is harsh, soak the slices in cold water for 10 minutes, then drain and pat dry.
- Do not add lettuce. This salad is the vegetables, olives, and feta only.
Easy substitutions
- Red wine vinegar
- Lemon juice
- Feta cheese
- A firm goat cheese, sliced
- Kalamata olives
- Other brined black olives
Storage and reheating
Storage
Refrigerate leftovers up to 2 days. The vegetables will soften and give off more juice.
Reheating
Do not reheat. Serve cold or let the salad sit at room temperature for 15 minutes.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 204
- Protein
- 5 g
- Carbs
- 10 g
- Fat
- 16 g
- Fiber
- 3 g
Budget friendly · No Cook
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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