Ingredients

• 3 tomatoes, chopped
• 1 cucumber, sliced
• 1 red onion, sliced
• 1 cup feta cheese, cubed
• 1/2 cup Kalamata olives
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• Oregano

Instructions

1. Chop all vegetables into bite-sized pieces
2. Combine in a large bowl
3. Add feta cheese and olives
4. Whisk olive oil, vinegar, and oregano
5. Pour dressing over salad
6. Toss gently and serve chilled

Cooking tips

• Use ripe, flavorful tomatoes.
• Cut the vegetables into bite-sized chunks rather than very small dice.
• Dress shortly before serving.
• Taste before adding additional salt because feta and olives are already salty.

Substitutions

• Other varieties of olives can replace Kalamata olives according to availability.
• Red onion can be soaked briefly in cold water if a milder onion flavor is preferred.

Serving suggestions

Serve with grilled meats, fish, pita or other Mediterranean dishes. It also works well as a light lunch with bread.

Storage & reheating

Greek salad is best fresh. Leftovers can be refrigerated, but the tomatoes and cucumber will release liquid over time and soften.

Frequently asked questions

What is traditionally in Greek salad?

Common ingredients include tomatoes, cucumber, onion, olives, feta, olive oil and herbs such as oregano.

Does Greek salad contain lettuce?

Traditional Greek salad, known as horiatiki, typically focuses on tomatoes, cucumber, onion, olives and feta rather than lettuce.

Can Greek salad be made ahead?

The vegetables can be prepared ahead, but for the best texture, add dressing and final seasoning shortly before serving.