A vibrant Greek salad that can be eaten as a side with grilled meats for a full-course meal or used as a topping for gyros or souvlaki wraps. This refreshing salad is a must for summer months. It is so invigorating with its refreshing flavors and that feta cheese. OMG!
Don’t throw away the feta cheese brine. It can be used for Feta Bechamel Sauce or combined with ladolemono to make a Greek Feta brine for Greek chicken, souvlaki, gyros, and pork chops.
Authentic Greek Salad
I believe in Greece the authentic dressing is just a good quality extra virgin olive oil and oregano, nothing more. Lemon juice is optional and sometimes squeezed over the top. No mixing, just drizzled over the top and garnished with Greek oregano.
The Greek salad consists of
- Large chunks or wedges of tomatoes
- Red onions sliced thin
- Cucumbers half-peeled and sliced and then sliced into halves
- Peppers thinly sliced
- A good quality block of feta cheese. Not crumbled or cubed
- Usually with Kalamata olives pit in
- Typically served with Bread
Greek Salad Ingredients
Roma Tomatoes, Red Onion, Green Bell Pepper (or other colors), Cucumber, Feta Cheese, Dressing (EVOO or Ladolemono, Red Wine Vinegar, Sugar)
Greek Salad Vegetables
The vegetables are always cucumber, onions, peppers, and tomatoes as the base of the Greek salad. Some add Kalamata olives with the pit. Make this ahead of time so that there is sufficient time for the flavors to blend, including the Greek dressing.
I personally like more tomatoes and cucumbers in it. But you can increase or decrease certain vegetables you prefer to have less or more of.
Greek Salad
Made with the below vegetables
- Cucumber
- Onions
- Peppers
- Tomatoes
With Extra Virgin Olive Oil Drizzled over top and garnished with Oregano.
Greek Salsa Salad
This is where all the vegetables are diced or cubed and is popular in American versions in some restaurants. It’s also good for whenever using Greek salad as a topping for things such as gyros or souvlaki wraps.
Greek Salad with Cherry Tomatoes
Another variety is to use Cherry Tomatoes whole or sliced in half.
Tomatoes
While any tomato variety will work here. Better tomatoes to use are Roma, San Marzano, or beefsteak tomatoes. Optionally remove the seeds and pulp.
Tomato Wedges
Slice them in half and then place the cut side down and slice in half again, then at a 45-degree angle on both sides to create Tomato Wedges. If the wedges are quite long, you can slice these in half.
Peppers
For the peppers, some say no green peppers; others say red and/or yellow only, while others contest this. I typically go with green bell peppers. But I have used different colored ones in a Greek salad, as seen below.
Remove the core and seeds along with any white membranes and slice the peppers to the desired thickness. Optionally slice the strips in half for shorter pieces.
Onions
While any onion variety can be used. A red or white onion is better suited for the Greek salad. Although yellow can be used too, it’s just not as good. If you find raw onions too pungent. You can soak the onions in cold water for a bit to remove some of the pungency. Slice the two ends off and then slice the onion in half. Slice into thin strips or dice.
Cucumbers
Peel or partially peel the cucumber and slice lengthwise. Optionally remove the seeds and chop into about 1/2-inch-thick or thinner pieces. You can also just dice these. You can also salt rub the cucumbers for better appearance and flavor. This is to rub the cucumber with sea salt in your hand until a green paste forms and then rinse it off. Then slice in half and remove the seeds and chop for the salad.
Feta Cheese
Cube the feta cheese and mix gently into the salad or sprinkle on top and then drizzle the dressing over. Use a good quality feta cheese. The Macedonian kinds really are the best, and other types just won’t compare.
The term “Macedonian” refers to a particular region in Greece known as Macedonia.
Doric Feta Cheese
Popular in northern Greece and other Balkan countries, Macedonian-style feta, also known as Doric feta, exhibits the unique characteristics of a “double-cream” cheese, containing a low milk-fat content of 22%.
Block of Feta
Traditionally, a whole slice of feta cheese is served on top, about 1/2 an inch thick.
How to reduce the salt content in feta cheese
Some feta cheese you pick up will be really saltier than others. Taste your feta cheese, and if you find it too salty, soak the desired amount you will use in water or milk for 30 – 60 minutes. Taste again and soak longer if needed.
Greek Salad Dressing
Authentic Greek salads are made with good quality extra virgin olive oil. Sometimes with a bit of lemon juice and oregano to garnish. That’s it; nothing else is added. Or this combination of oil, lemon juice, and oregano known as “ladolemono“.
Cavender’s Greek Dressing
A very popular Greek seasoning used in many Greek restaurants is Cavender’s. They give a recipe for Greek dressing using their seasoning.
Cavender’s Greek Dressing
- 1 clove Garlic (minced fine)
- 2 Tbl prepared Mustard
- 2 Tbl prepared Horseradish
Blend the above ingredients, then add:
- 2/3 cup Water
- 4 Tbl Extra Virgin Olive Oil
- 3/4 cup Apple Cider Vinegar
- 2 tsp Cavender’s Greek Seasoning
- Sugar to taste
Mix well. Makes approximately one pint. Can be stored in the refrigerator for 1 week. Dressing is best if made the night before or several hours before serving. Shake well before serving.
JAH Greek Dressing
This is the dressing provided in the main recipe and is the one I often go for. Apple cider vinegar does work very nicely and therefore can be used instead of red wine vinegar. I love it with acidity and sugar for a sweet note. Use the desired amount for the salad and refrigerate the rest to use later. You can also cut this recipe in half.
Greek Dressing
- 1 Cup Extra Virgin Olive Oil
- 5 Tbl Red Wine Vinegar
- 3 Tbl Sugar
- 1 Tbl JAH Greek Seasoning or Cavender’s
- 1 Tbl Lemon Juice
- Oregano or Marjoram, also known as Greek Oregano
Extra Virgin Olive Oil
You want a good and authentic extra virgin olive oil. Not only for flavor but also for hydroxytyrosol. This is the most powerful antioxidant known to date.
Hydroxytyrosol is primarily found in the olives, including the leaves. First discovered and extracted from the wastewater that resulted when green olives were rinsed in the process of making olive oil. Having an ORAC value (Oxygen Radical Absorbance Capacity, its ability to absorb cell-damaging free radicals) of 68,576. Which is considered to be 15 times higher than green tea and 3 times higher than CoQ10.
It is not well-known yet because its discovery and extensive studies of its properties are so recent. Yet hydroxytyrosol is already being recognized by scientists for its powerful anti-inflammatory, antibacterial, antioxidant, and cardioprotective properties.
The Koroneiki olive variety is the type most commonly used to make olive oil in Greece. Kyklopas Early Harvest Olive Oil is commonly used in Greece.
What Should Olive Oil Taste Like
Poor olive oil might taste greasy, rancid, flavorless, or just not pleasant. Good olive oil (real olive oil) should smell and taste green, bright, peppery, earthy, grassy, or any combination thereof.
I have made this Greek Salad with other brands of EVOO that were not so good and threw the dish off. It really is important to get good quality ingredients.
Other Olive Oil Quality Brands
- Kouzini – Greek Version
- Bertolli
- Corto Olive
- Cobram Estate – Australia’s most awarded extra virgin olive oil
- Olea Estates 100% extra virgin olive oil
- California Olive Ranch
- Burroughs Family Farms
- ZOE
- Cave Creek
- Ellora Farms
- Goya
- Colavita
Ingredients
- 3 Whole Roma Tomatoes - or more
- 1/2 Whole Bell Pepper - or more
- 1/2 Whole Cucumber - or more
- 1/2 Small Red Onion - or more
- 200 g Feta Cheese - Diced
- As Desired Kalamata Olives - optional
Greek Dressing
- 1/4 C ladolemono
- 4 tsp Red Wine Vinegar - more or less based on taste
- 2 1/2 tsp Sugar - mor or less based on taste
- As Desired Oregano
Instructions
- Dressing: Combine the Greek dressing ingredients and whisk well. Set aside.
- Tomatoes: Wash & Prepare the Vegetables. Slice the tomatoes in half, and then place them cut-side down to slice in half again and then at a 45-degree angle on both sides to make wedges. Optionally remove the core with seeds and slice the wedges in half if they are large. You can also just dice them.
- Cucumbers: Slice a cucumber in half and partially peel or leave the skin on. Slice in half lengthwise and remove the seeds. Slice or dice into desired thickness. Optionally salt rub the cucumbers for better appearance and flavor.
- Red Onions: Chop both ends off and slice the onion in half. Remove the skin and slice thinly or dice.
- Bell Peppers: Remove the core and white membrane and slice thinly or dice them. Optionally slice in half for shorter strips.
- Feta Cheese: Slice the block of feta cheese into about a 1/2-inch block to serve on top of the salad per person, or cube the feta cheese to gently toss with the salad or place on top of the salad.
- Serving: Garnish the salad with oregano or marjoram and pour the desired amount of dressing over the top to serve. Optionally toss the salad in dressing and refrigerate to let the flavors meld before serving.
Notes
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