Greek Salad

Greek Salad is the perfect side to almost any main dish, yet is hearty enough to be a meal on its own. My favorite Greek Salad recipe is a classic combination of red ripe tomato, crunchy cucumber, briny kalamata olives and salty capers, tangy feta cheese, sweet red bell pepper and subtle onion heat, all dressed simply with good olive oil, tangy red wine vinegar and earthy dried oregano.

At the first sight of vine ripened tomatoes that actually taste like tomatoes, I head straight for this Greek Salad recipe and then make it all summer long. Throughout the summer, I’ll swap in different varieties of cucumber, heirloom tomatoes when I can find them and sometimes toss in some avocado and for feta, I opt for the creamy sheep’s milk variety.

Recipe Variations

And for a heartier version for picnics and potlucks I like to riff on this recipe to make Greek Farro Salad, Greek Potato Salad, or Greek Quinoa Salad. The main thing to remember is that the quality of every ingredient counts. There is no creamy dressing to hide behind, just delicious Greek Salad Dressing with peppery olive oil, a vinegar kick and dried oregano to enhance the flavors and textures of fresh ingredients that are delicious on their own and incredible when combined.

Pairing Suggestions

I like to line individual bowls with butter lettuce for extra crunch and sometimes top it with chicken, turkey or even tuna to make it more substantial. Serve it on its own as a light lunch or alongside almost any main dish you can dream up – especially all things grilled! Some of my favorites to serve it alongside are: Carne Asada, Grilled Lamb Chops / Grilled Lamb Loin Chops or Lamb Kabobs, and Rosemary-Garlic Chicken Kabobs or Chicken Kabobs in the Oven. It’s entirely versatile.

If you love Mediterranean Recipes, don’t miss classics like this pita bread recipe or these recipes for: Tzatziki, Fattoush Salad, Tabouli Salad and more…

How to Make Greek Salad

Step 1: In a medium bowl, whisk together red wine vinegar and dried oregano. Slowly drizzle in olive oil, whisking until emulsified. Season to taste with salt and freshly ground black pepper.

Step 2: Combine tomatoes, cucumbers, red bell pepper, shallot, kalamata olives, feta cheese and capers in a large bowl.

Step 3: Drizzle with desired amount of dressing and toss to coat.

Step 4: Gently toss salad to combine. Serve salad in individual bowls over butter lettuce leaves if desired.