A traditional Greek village salad made with fresh vegetables, olives, feta, and a simple olive oil dressing. No lettuce, no fuss—just bold Mediterranean flavors.
Servings
4 servings
Prep Time
15–20 minutes
Ingredients
Salad
- 4 ripe tomatoes, cut into wedges
- 1 large cucumber, thickly sliced (or half-moons)
- 1 green bell pepper, sliced into rings or strips
- 1 small red onion, thinly sliced
- 150 g Kalamata olives (about ¾ cup), pitted or whole
- 200 g block feta cheese (traditional style), sliced or left whole slab
- 1–2 teaspoons dried oregano
- Salt, to taste
- Freshly ground black pepper, to taste
Dressing
- 4 tablespoons extra virgin olive oil
- 1–2 tablespoons red wine vinegar (optional, traditional versions may skip)
- 1 small pinch salt
- ½ teaspoon dried oregano (or more to taste)
Instructions
Step 1: Prepare the Vegetables
- Wash all vegetables thoroughly.
- Cut tomatoes into wedges and place in a large bowl.
- Add cucumber slices, green pepper, and red onion.
- Toss gently so everything is evenly mixed.
Step 2: Add Olives
- Add Kalamata olives on top of the vegetables.
- Do not overmix—keep the salad rustic.
Step 3: Add Feta
Traditional Greek salad uses a large slab of feta, not crumbled.
- Place feta on top or in the center of the salad.
- Drizzle lightly with a little olive oil if desired.
Step 4: Make the Dressing
In a small bowl or directly over the salad:
- Combine olive oil, oregano, vinegar (if using), and a pinch of salt.
- Mix lightly.
Step 5: Assemble and Serve
- Drizzle dressing over the salad.
- Sprinkle extra oregano and black pepper.
- Serve immediately with crusty bread or on its own.
Optional Additions (Not Traditional but Common Variations)
- Capers for extra saltiness
- Avocado (modern twist)
- Fresh parsley or mint
- Lemon juice instead of vinegar
- Grilled chicken or chickpeas for protein
Nutrition (Approximate per Serving)
- Calories: 220–300
- Protein: 6–10 g
- Carbohydrates: 8–12 g
- Fat: 18–24 g
- Fiber: 2–4 g
Tips for the Best Greek Salad
- Use ripe, juicy tomatoes—they are the star ingredient.
- Always use good-quality extra virgin olive oil.
- Don’t over-chop; keep pieces rustic and chunky.
- Let it sit for 5–10 minutes before serving so flavors blend.
- Serve at room temperature for best taste.
