Introduction
The Greek Salad is a refreshing, vibrant, and timeless Mediterranean classic that brings together crisp vegetables, briny Kalamata olives, creamy feta cheese, and a tangy red wine vinaigrette. Known as Horiatiki in Greece, this salad showcases simple ingredients at their finest, with flavors that are bold, balanced, and satisfying. It’s a dish that is light yet filling, healthy yet indulgent, and perfect for nearly any occasion.
Why I Love This Recipe
I love this recipe because every bite is a burst of freshness. The crunch of cucumbers, sweetness of ripe tomatoes, the sharpness of red onions, the saltiness of olives, and the creaminess of feta come together in harmony. The homemade red wine vinaigrette adds a tangy, herbaceous kick that ties it all together. It’s a salad that feels hearty and wholesome without being heavy, and it works equally well as a side dish or a main course.
Why It’s a Must-Try Dish
This salad is a must-try because it embodies the essence of Mediterranean cuisine: fresh, healthy, and flavorful. It’s packed with nutrients, rich in healthy fats, and naturally gluten-free. It’s versatile enough to accompany grilled meats, seafood, or pasta, but it can also stand proudly on its own. Once you make this at home with fresh ingredients, you’ll realize why Greek salad is loved worldwide.
Recipe Information
- Preparation Time: 15 minutes
- Cooking Time: 0 minutes
- Total Time: 15 minutes
- Servings: 4 servings
- Calories: ~250–300 calories per serving (with dressing)
Cuisine & Course
- Cuisine: Greek / Mediterranean
- Course: Salad, Side Dish, Appetizer, Light Main
Ingredients
For the Salad
- 3 cups cucumbers, sliced into half-moons
- 3 cups tomatoes, cut into wedges or chunks
- ½ medium red onion, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 cup Kalamata olives, pitted (whole or halved)
- 6 oz (170 g) feta cheese, cubed or crumbled
- 2 tbsp fresh parsley, chopped (optional garnish)
For the Red Wine Vinaigrette
- ⅓ cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
Simple Cooking Directions
- Chop and prepare all vegetables.
- Whisk together vinaigrette ingredients until smooth.
- Toss vegetables, olives, and feta with vinaigrette.
- Serve fresh, garnished with parsley.
Step-by-Step Recipe Preparation
Step 1: Prepare the Vegetables
- Wash cucumbers, tomatoes, bell pepper, and parsley.
- Slice cucumbers into half-moons, tomatoes into wedges, bell pepper into thin strips, and red onion into thin slices.
- Place them all in a large salad bowl.
Step 2: Make the Red Wine Vinaigrette
- In a small bowl or jar, combine olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper.
- Whisk or shake until fully emulsified.
Step 3: Assemble the Salad
- Add the Kalamata olives to the vegetable mix.
- Pour the vinaigrette over the salad.
- Toss gently to combine.
- Top with feta cheese and sprinkle with parsley if desired.
How to Serve
- Serve chilled or at room temperature.
- Pair with grilled chicken, lamb, fish, or pita bread.
- Use as a starter before a Mediterranean-inspired main dish.
- Enjoy as a light meal with warm flatbread or hummus.
Additional Recipe Tips
- Use block feta cheese instead of pre-crumbled for better flavor and creaminess.
- Keep the vinaigrette separate until just before serving to maintain freshness.
- For extra depth, add a pinch of lemon zest or fresh oregano.
- Use the best quality olive oil you can find—it makes a big difference.
Variations
- Protein Boost: Add grilled chicken, shrimp, or chickpeas.
- Herb Lovers: Add fresh mint or dill for a twist.
- Quinoa Greek Salad: Toss in cooked quinoa for extra nutrition.
- Avocado Greek Salad: Add chunks of avocado for creaminess.
- Traditional Greek Style: Serve with large chunks of feta instead of crumbled.
Freezing & Storage
- Vegetables: Best consumed fresh. Do not freeze.
- Dressing: Can be stored in the fridge for up to 1 week in a sealed jar. Shake before use.
- Assembled Salad: Store undressed salad in the fridge for up to 24 hours. Once dressed, consume within 2–3 hours to prevent sogginess.
Special Equipment Needed
- Large salad bowl
- Sharp knife and cutting board
- Whisk or jar with lid (for vinaigrette)
Conclusion
The Greek Salad with Kalamata Olives, Feta Cheese, and Red Wine Vinaigrette is a dish that proves simplicity can be extraordinary. With its fresh, crisp vegetables, briny olives, creamy feta, and tangy vinaigrette, this salad is a perfect balance of flavors and textures. It’s versatile, nutritious, and incredibly easy to prepare. Whether enjoyed as a side dish or a satisfying light meal, it’s a recipe you’ll return to again and again.
Greek Salad with Kalamata Olives, Feta Cheese, and Red Wine Vinaigrette
Description
he Greek Salad is a refreshing, vibrant, and timeless Mediterranean classic that brings together crisp vegetables, briny Kalamata olives, creamy feta cheese, and a tangy red wine vinaigrette.
Ingredients
For the Salad
For the Red Wine Vinaigrette
Instructions
-
Step 1: Prepare the Vegetables : Wash cucumbers, tomatoes, bell pepper, and parsley.Slice cucumbers into half-moons, tomatoes into wedges, bell pepper into thin strips, and red onion into thin slices.Place them all in a large salad bowl.
-
Step 2: Make the Red Wine Vinaigrette : In a small bowl or jar, combine olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper.Whisk or shake until fully emulsified.
-
Step 3: Assemble the Salad : Add the Kalamata olives to the vegetable mix.Pour the vinaigrette over the salad. Toss gently to combine. Top with feta cheese and sprinkle with parsley if desired.
