Greek Salad
It's easy to understand how this class combination of tomatoes, onions, cucumbers, peppers, olives, feta and olive oil make for one of the most iconic dishes in the world. There's a secret to a good Greek salad: Make it in season, when tomatoes are ripest, and use good quality sheep's milk or sheep and goat's milk feta.To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.
Ingredients
- 1 cup cherry tomatoes
- 1 cup teardrop tomatoes
- 1 cup yellow teardrops
- 2 perfect red tomatoes
- 2 black tomatoes
- 1 medium red onion halved and cut into 1/8-in/3-mm slices
- 1 green pepper seeded and cut into rings or crescents
- 4 to 6 pepperoncini
- 1 large cucumber peeled and cut into 1/8-in/3-mm-thick rounds
- 8 to 12 Kalamata olives in brine rinsed and drained
- Coarse salt or sea salt
- 1/3 cup/80 ml extra-virgin Greek olive oil
- 5 oz/140 g Greek feta cut into 1 square piece
- 2 tsp fresh oregano leaves or 1/2 tsp dried Greek oregano
Instructions
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Halve the cherry and teardrop tomatoes. Cut the red and black tomatoes into wedges.
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Place the tomatoes, green pepper, cucumber, pepperoncini, and onions in a large salad bowl. Add the olives, salt and olive oil. top with a wedge of feta and sprinkle with oregano. Serve.
Love vegetables? Want to learn more great plant-based Mediterranean dishes? Enroll in my onlineย class “Baked Vegetable Classics!”ย
Notes
Watch my YouTube video of this recipe HERE.
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Fresh, vibrant, and full of Mediterranean flavor, this Greek Salad is a timeless dish that pairs beautifully with any meal or stands on its own as a light, healthy option.
To make your Greek Salad truly authentic, visit my online store at shop.dianekochilas.com, where youโll find hand-picked artisanal Greek products like premium Greek Extra Virgin Olive Oil and Greek herbsโessential ingredients for capturing the true taste of Greece!
