Greek Salad
Pull Up a Chair—Let’s Talk Greek Salad
Okay, so here’s the thing: Greek salad has become my last-minute “please everyone” dish. I started making it as a uni student because, honestly, I thought it made me look way more put together than I actually was. Fast forward a few (alright, several) years, it’s still my fallback for BBQs, lunch, you name it. Once, I tried explaining to my uncle—who puts ketchup on everything—that Greek salad doesn’t actually have lettuce, and he looked at me like I’d grown a second head. Anyway, I’m not here to gatekeep—if you want to chuck in some lettuce, go wild, mate. But this is how I make it, and it’s ridiculously simple.
Why I Keep Coming Back To This Salad
I make this when I’ve got people coming over and zero energy to actually cook (hello, Friday evenings). My family goes crazy for it because—well, I think it’s the tangy feta and that salty kick from the olives. (Actually, my kid picks the olives out and lines them up like buttons, but that counts as enthusiasm, right?) Sometimes I get lazy and skip the red onion, but then I always regret it because it’s just not the same. Oh, and I finally stopped trying to use those super fancy imported olives—they’re fine, but the supermarket ones work too.
What You’ll Need (& What I Swap In When I’m Short)
- 3 big tomatoes (or about a handful of cherry tomatoes if that’s what’s in the fridge; I even used yellow ones once and no one noticed)
- 1 cucumber, peeled if you’re feeling fancy (or not—I’m usually not)
- 1/2 red onion (sometimes I use spring onions instead, if I’ve run out. My grandmother swore by the purple kind, but honestly, any onion is okay)
- A handful of Kalamata olives (pitted if you care about your teeth; any black olive will do in a pinch)
- 100g feta cheese, crumbled (or just chunked up—no judgment. I once used goat cheese, but that’s a story for another time)
- 1 green bell pepper, sliced thin (I don’t always have one, sometimes skip it altogether)
- Good glug of olive oil—maybe 3 tbsp? I don’t usually measure, just pour til it looks shiny
- 1 tbsp red wine vinegar (lemon juice totally works if you’re out)
- Pinch of dried oregano (or fresh if you’re feeling posh)
- Salt and cracked black pepper, to taste
How I Actually Throw It Together
- Chop the tomatoes into nice chunky pieces. (This is where I usually eat a piece and complain the tomatoes are never as good as the ones in Greece. Which, fair.)
- Slice up the cucumber. Sometimes I do half-moons, sometimes chunks—it just depends what mood I’m in. Toss those in a big bowl.
- Thinly slice the onion. If you want to take out some of the bite, soak it in cold water for 5 mins or so—unless you’re in a rush (which I always am), then just chuck it straight in.
- Add the bell pepper if you’ve got it, then the olives. Don’t stress about arranging things; just get them in.
- Crumble or cube the feta over the top. I do big chunks because then everyone fights for the biggest piece.
- Drizzle over olive oil and vinegar. (This is where I give everything a sniff, because, honestly, vinegar is sneaky if you spill it.)
- Sprinkle with oregano, add salt and pepper. Give it all a gentle toss—or just leave it layered, which looks a bit fancy, I guess.
- This is the stage where I usually sneak a forkful, for “seasoning purposes.” Don’t worry if it looks a bit messy—it always does, and somehow, it tastes better that way.
Things I’ve Learned (Sometimes the Hard Way)
- If you make this too far ahead, the tomatoes go a bit mushy. But, on second thought, I think it tastes better the next day—so, you know, up to you.
- Once, I forgot the vinegar and no one noticed, but when I tried lime juice (because I forgot lemons, classic), it tasted just a bit odd. So, stick to red wine vinegar if you can.
- I used to think you needed super pricey olive oil, but actually, any decent one works. If it’s extra virgin, even better.
Variations I’ve Messed With (Some Actually Work)
- I tried adding avocado once. It was… fine, but not really Greek anymore. Maybe more of a holiday vibe?
- Swapping feta for halloumi is interesting, but halloumi tends to make it a bit chewy. Wouldn’t totally recommend unless you’re out of options.
- I chucked some chickpeas in for more protein, and my husband now asks for it that way. So, not authentic, but filling.
What You’ll Need (And What I Usually Use Instead)
You’ll want a big salad bowl, a sharp knife for the tomatoes (seriously, nothing worse than squishing them), and a chopping board. If you don’t have a salad bowl, I’ve been known to use a mixing bowl or even a big Tupperware. No shame. You can just toss and put the lid on and shake—plus, fewer dishes.
How Long Does This Last? (Not Long in My House)
So, technically, you can keep Greek salad in the fridge for up to two days. But, honestly, it never makes it past one day around here. If you do keep leftovers, just be prepared for things to get a bit soggy. Still good for a midnight snack, though. If you want to prep ahead, keep the dressing separate and mix right before serving.
How I Like to Serve It (And a Little Tradition)
I love this alongside grilled chicken or lamb—makes it feel like a proper meal. Sometimes I just eat it with crusty bread and call it lunch. (My mum insists it’s best with a glass of white wine, so who am I to argue?) At parties, I put toothpicks out so people can spear what they want. It gets competitive.
Pro Tips I’ve Learned the Hard Way
- I once tried rushing and dumped all the dressing in without tasting—ended up with a vinegar explosion. Now I add a bit, taste, and add more if needed. Trust me.
- Don’t cut the veggies too small; otherwise, it just turns into a weird salsa situation.
- And, oh, don’t use that pre-crumbled feta from a tub, unless you like it super dry. Block feta all the way, but if you only have the tub stuff, it’ll still work.
Questions People Actually Ask Me (In the Group Chat, Mostly)
- Do I have to peel the cucumber? Nope! I rarely bother unless it’s got a super tough skin. Or maybe if I’m trying to impress someone.
- Can I use regular black olives? Absolutely. Kalamata are traditional, but use what you’ve got (no olive snobbery here).
- Is Greek salad healthy? Well, it’s got veggies, a bit of cheese, and good olive oil; I’d say so. But don’t quote me, I’m not a nutritionist—just someone who likes a salty salad.
- What’s the best feta? I like Dodoni, but honestly, the supermarket brand has saved me in a pinch. Here’s a neat feta cheese guide if you want to nerd out.
- Can I make it vegan? Sure! I’ve got a mate who uses vegan feta, and it’s actually not bad. You might want to check out this vegan version for ideas.
- Do you ever add lettuce? Eh, sometimes, if I really need to stretch it for a crowd. But then it’s more of a “Greek-style” salad, if you want to get technical.
Alright, I’ve probably rambled on enough. If you’re still with me, go make this Greek salad, and don’t worry about perfection. It’s just salad, after all—meant for sharing, not stressing.
Ingredients
- 3 medium tomatoes, cut into wedges
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1 green bell pepper, sliced
- 100g feta cheese, cut into cubes
- 16 Kalamata olives, pitted
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
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1Wash and prepare all vegetables. Cut the tomatoes into wedges, slice the cucumber, thinly slice the red onion, and slice the green bell pepper.
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2In a large salad bowl, combine the tomatoes, cucumber, red onion, and green bell pepper.
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3Add the feta cheese cubes and Kalamata olives to the bowl.
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4In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper.
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5Pour the dressing over the salad and gently toss to combine. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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