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Classic Greek Salad - Cook Republic
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5 from 2 votes

Classic Greek Salad

Prep Time10 minutes
Course: Light Meal, Salad, Side Dish
Cuisine: Gluten Free, Greek, Meat-Free, Mediterranean, Vegetarian
Keyword: greek salad, meal prep salad, picnic salad, spring salad, summer salad, traditional greek salad
Servings: 6
Author: Sneh

Ingredients

  • 1 red onion
  • 1 green capsicum
  • 2 Lebanese cucumbers
  • 15 cherry tomatoes
  • ½ cup whole kalamata olives pitted
  • 180 g feta cheese cut into cubes
  • ¼ cup extra virgin olive oil
  • 2 garlic cloves minced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons dried oregano
  • ¼ teaspoon sea salt flakes
  • Freshly crushed black pepper

Instructions

  • Peel the onion. Halve it and cut into thin slices.
  • Cut the capsicum in half, lengthwise. Remove the stem and seeds. Using a sharp paring knife, remove the membrane. Cut the capsicum into 1-inch pieces.
  • Trim the ends of the cucumber. Cut the cucumbers in half, lengthways. Cut the halves into ½-inch pieces.
  • Cut each cherry tomato in half.
  • Add all prepped veggies to a large bowl. Add olives and feta cheese.
  • Pour the dressing over the veggies. Mix gently until entire salad is coated with dressing. Serve immediately.
  • Salad can be prepped ahead by a day by adding the veggies, olives and cheese to a lidded bowl and prepping and storing the dressing in a lidded glass jar. Mix when ready to eat.

Notes

Cherry tomatoes - They can be subbed with regular tomatoes. Deseed the regular tomatoes before cutting them into bite-sized pieces.
Cucumber - Thin and small Lebanese cucumbers have very little seed and flesh. Therefore, they don't release much liquid and are perfect for this recipe. If you must use larger cucumbers, make sure you deseed them by scooping out the fleshy seeds with a spoon.
Feta Cheese - Use Greek-style sharp feta cheese. This is firm and holds its shape well. It also adds a lovely complex flavour to the salad. You can substitute with Dutch feta cheese but the taste will be much milder.
Red Wine Vinegar - This can be substituted with white vinegar.
Storage - Salad ingredients and dressing can be both made ahead and stored in separate glass containers in the fridge for up to 3 days.
Olive Oil - Use a robust flavoured cold-pressed extra virgin olive oil for a delicious olive taste.
Optional Extras - You can add fresh oregano and mint leaves to amplify the freshness in this crunchy salad.