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Recipes,  Rice, Pasta, Grains and Sides,  Salads,  Starters and Lunch,  Vegetarian Starters and Lunch

Greek Salad

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Greek Salad is an absolute classic. Sweet tomatoes, juicy cucumber, creamy black olives, salty feta cheese, a little kick from crispy red onion enhanced with aromatic fresh dill and an oregano red wine vinaigrette or a tart kick of lemon juice and olive oil.

Quick, easy and evocative of summer days, hot sands and blue sea water. A flavourful and brightly coloured salad to cheer up any British summer day! Ideal at a barbecue, this salad can be served as a side or it can also be the star of the show. As a side it complements grilled meats and fish and, side or star, works with warm fresh pitta bread, rice or potatoes.

I have been making Greek Salad for years, but I have never weighed any of the ingredients. I have just made it ‘by eye’ and how much I have of the different ingredients in my fridge. I tend to go for what looks like equal amounts of tomatoes and cucumber, and then add the rest of the ingredients. Apart, that is, from feta cheese. Feta is a key ingredient to the salad and when served as a side, I tend to use less feta cut into smaller cubes, but when served as a more integral part of a meal, I would add more feta in larger cubes.

How to make Greek Salad

Like many of my recipes, the best way to make it, is to your own requirements and tastes. Use this as a guide and decide for yourself!

  • tomatoes
  • cucumber
  • red onion
  • feta cheese
  • black Kalamata olives
  • dill or basil (optional)
  • Greek Salad Dressing or lemon juice and a drizzle of olive oil

Try Greek Salad with Souvlaki Chicken or Chicken Gyros, tzatziki and pitta bread or eat it, as we often do, with Middle Eastern food such as tabbouli, flat breads and kebabs. Or just tuck into a bowl as is. Which ever way you chose, this is truly one of the best salads you will ever eat.

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodilkitchen. You could also leave a comment in the box directly below the recipe.

Photograph of Greek Salad
5 from 1 vote
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Greek Salad

Greek Salad is an absolute classic. Sweet tomatoes, juicy cucumber, creamy black olives, salty feta cheese, a little kick from crispy red onion enhanced with aromatic fresh dill and an oregano red wine vinaigrette or a tart kick of lemon juice and olive oil.

Course Dinner, Lunch, Snack, Supper
Cuisine Greek
Keyword black olives, cucumber, dill, feta cheese, red onion, Tomato
Prep Time 5 minutes
Servings 4

Ingredients

  • 200g tomatoes, chopped
  • 200g cucumber, chopped
  • 75g thinly sliced red onion
  • 100g black Kalamata olives
  • 100g – 150g feta cheese, chopped
  • Few sprigs of dill or basil (optional)
  • 3 tablespoons Greek Salad Dressing (See recipe Notes) OR juice of ½ lemon and a good drizzle of olive oil
  • freshly ground black pepper to taste

Instructions

  1. Chop the tomatoes, cucumber and feta cheese and slice the red onion.

  2. Mix the tomatoes, cucmber, red onion and olives. Transfer to a bowl and layer with the chopped feta cheeese. Add freshly ground black pepper to taste. (Try not to mix too much when you add the cheese, or it may break up and make the other ingredients look a bit cloudy.)

  3. Add the dill and drizzle over the Greek Dressing or the lemon juice and oilve oil.

Recipe Notes

Equipment

  • kitchen scales and measuring spoons
  • chopping board and knife
  • serving bowl

Greek Salad Dressing:

For recipe please see here

2 Comments

  • Emma

    5 stars
    So delicious ! Always make extra so you can have it for lunch the next day… It is a fight for the fittest to see who eats the leftovers first between me and my sister.
    One of my favourite summer dishes and absolutely worthy of being a main dish not just a side.

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