Greek Salad

Greek Salad
Greek Salad header

Vibrant Greek Salad that can be eaten as a side with Grilled Meats for a full-course meal. Be sure to pick up an Authentic Extra Virgin Olive Oil for both Taste & Major Health Benefits.

This Salad is a must for Spring and Summer months. It is so invigorating with its Fresh and Alive Flavors and that Feta Cheese. OMG!

Don’t throw away the Feta Cheese Brine. It can be used for Feta Bechamel Sauce.

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 top. No mixing, just drizzled over the top and Garnished with Greek Oregano.

The Greek Salad consist of

  1. Large Chunks or Wedges of Tomatoes
  2. Red Onions sliced thin
  3. Cucumbers Half Peeled and Sliced and then sliced into halves,
  4. Peppers thinly sliced
  5. Good Quality Block of Feta Cheese. Not crumbled or cubed
  6. Usually with Kalamata Olives pit in
  7. Typically served with Bread

Greek Salad Vegetables

The Vegetables are always Cucumber, Onions, Peppers, and Tomatoes as the base 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.

Use an equal amount of Vegetables, such as a ratio of 1 Cup for all Vegetables. I personally like more Tomatoes in it, so I double the amount of Tomatoes. But you can increase or decrease certain Vegetables you prefer to have less or more of. The one cup portions is enough for 2–3 people.

Greek Salad

Greek Salad

Made with the below vegetables

  • Cucumber
  • Onions
  • Peppers
  • Tomatoes

With Extra Virgin Olive Oil Drizzled over top and garnished with Oregano.

Diced Greek Salad

Greek Salsa Salad

This is where all the vegetables are small diced or cubed and is popular in American versions in some restaurants.

Greek Salad with Cherry Tomatoes

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

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.

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. Red or White Onion is better suited for the Greek Salad. If you find Raw Red 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.

Cucumbers

Peel or partially peel the Cucumber and slice lengthwise. Optionally remove the seeds and chop into about 1/2 inch thick or thinner.

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.

Feta Cheese

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.

I have made this before with Saputo Traditional Feta Cheese, which is just terrible. It’s a firmer and saltier Feta Cheese. I had to chop this kind down into very small cubes, it was so salty. The Doric brand really is far better, and I go out of my way to get this at Food Basic.

Greek Salad Dressing

Authentic Greek Salads are made with a good quality Extra Virgin Olive Oil. Sometimes with a bit of Lemon Juice and Oregano to garnish. That’s it, nothing else is added.

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.

Cavenders Greek Dressing

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 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. Use the desired amount for the Salad and refrigerate the rest to use later. You can also cut this recipe in half.

JAH Greek Dressing

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 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 waste water 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 cardio protective properties.

The Koroneiki Olive variety is the type most commonly used to make Olive Oil in Greece. A Good Quality Olive Oil is a must, as fake Olive Oil will almost always taste bad. Kyklopas Early Harvest Olive Oil is commonly used in Greece.

Olive Oil

Extra Virgin Olive Oil

A good brand that we pick up whenever we can is Bertolli.

Extra Virgin Olive Oil is simply a higher quality Olive Oil.

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
Greek Salad Pin

Greek Salad

A Blend of Tomatoes, Cucumbers, Onions and Peppers. Dressed with my version of a Greek Dressing or Simply Olive Oil and a Squeeze of Lemon Juice. Maybe with some Sumac and Marjoram also known as Greek Oregano. Either way, this dish will definitely make your Belly Smile.
Increase or decrease the Vegetables according to your taste.
Prep Time15 minutes
Servings: 3 portions

Equipment

  • 1 Salad Bowl
  • 1 Whisk

Ingredients

  • 1 C Tomatoes - or about 3 Medium Tomatoes or more
  • 1 C Bell Pepper - or about 1/2 a Medium Bell Pepper
  • 1 C Cucumber - or about 1/2 a Cucumber
  • 1 C Red Onion - or about 1/2 a Large Red Onion
  • 200 g Feta Cheese - Sliced into 1/2 inch block or Cubed
  • Kalamata Olives - optional

Dressing

  • 1 C Olive Oil
  • 5 Tbl Red Wine Vinegar
  • 3 Tbl Sugar
  • 1 Tbl JAH Greek Seasoning - or Cavender's
  • 1 Tbl Lemon Juice
  • As Desired Oregano

Instructions

  • Combine the Dressing Ingredients together and whisk well. Set aside. Wash & Prepare the Vegetables.
  • Tomatoes: Slice the Tomatoes in half and then place 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.
  • Cucumbers: Partially peel half a cucumber and slice in half lengthwise. Optionally remove the seeds. Slice into desired thickness.
  • Red Onions: Chop both ends off and slice the onion in half. Remove the skin and slice thinly.
  • Bell Peppers: Remove the core and white membrane and slice thinly. Optionally slice in half for shorter strips.
  • Feta Cheese: Slice the Block of Feta Cheese into about 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.
  • Garnish the Salad with Oregano or Marjoram and pour the desired amount of Dressing over top to serve.
Course: Lunch, Side Dish
Cuisine: Greek
Keywords: Greek Dressing, Greek Salad
Author: JAH
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