Greek Salad

Name: Greek Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 English cucumber, chopped; 4 ripe tomatoes, chopped; 1/2 red onion, thinly sliced; 1 green bell pepper, chopped; 1/2 cup kalamata olives, pitted; 4 oz feta cheese, cubed; 1/4 cup extra virgin olive oil; 2 tbsp red wine vinegar; 1/2 tsp dried oregano; to taste salt; to taste black pepper

A vibrant Mediterranean salad of ripe tomatoes, cucumber, olives, and feta cheese tossed in a simple oregano-laced olive oil dressing. Bright, briny, and refreshing.

15 minEasyServes 4230 cal/serving

GreekSaladNo-CookVegetarianMediterraneanLow CarbGluten-FreeNut-FreeEgg-FreeLow-SodiumPork-FreeCorn-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

1 English cucumber, chopped
4 ripe tomatoes, chopped
1/2 red onion, thinly sliced
1 green bell pepper, chopped
1/2 cup kalamata olives, pitted
4 oz feta cheese, cubed
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
1/2 tsp dried oregano
to taste salt
to taste black pepper

Instructions

1

In a large bowl, combine 1 chopped English cucumber, 4 chopped ripe tomatoes, 1/2 thinly sliced red onion, and 1 chopped green bell pepper.
2

Add 1/2 cup pitted kalamata olives to the bowl.
3

In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp red wine vinegar, and 1/2 tsp dried oregano.
4

Season the dressing with salt and black pepper to taste.
5

Pour the dressing over the vegetables and toss gently.
6

Top with 4 oz cubed feta cheese and serve immediately.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

The Greek Kitchen 30 recipes from this kitchen in one printable PDF. $5, no account.

Questions

What can I use instead of feta in Greek Salad?

The entry for Greek Salad calls for 4 oz feta cheese, cubed. In its place: Crumbled queso fresco or ricotta salata is milder but behaves the same. For dairy-free, crumble firm tofu and marinate it in lemon juice and salt.

Can I make Greek Salad dairy-free?

Yes. The dairy in Greek Salad is 4 oz feta cheese, cubed. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Is Greek Salad vegan?

No, though it is vegetarian. What keeps it from vegan is 4 oz feta cheese, cubed. For fully plant-based entries, see the vegan salad collection.

How many calories are in Greek Salad?

One serving (the recipe makes 4) is about 230 calories, with 8 g protein, 14 g carbohydrate and 14 g fat, plus 3 g fiber and 360 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Greek Salad ahead?

Yes, it takes well to being made ahead. Water seeps out of the cucumber as the salad sits, so keep the dressing apart and toss Greek Salad just before serving. Undressed and refrigerated, the components hold about two days. It does not freeze.

Serve it with

Greek Chicken Meatballs in Tomato Sauce main
Greek Chicken Bowls main
Manitarosoupa soup

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.