My Greek Salad
Gyro Salad Recipes

My Greek Salad

My Greek Salad

Greek Salad Ingredients
A traditional Greek salad consists of sliced cucumbers, tomatoes, green bell pepper, red onion, olives, and feta cheese. This classic combination is delicious, so I stick to it, just adding a handful of mint leaves for a fresh finishing touch.

My olives of choice are Kalamata olives. Commonly used in Greek food, their salty, briny flavor is delectable alongside the feta and crisp veggies. Instead of slicing large tomatoes, I use cherry tomatoes because they release less water into the salad than larger tomatoes would. I also seed my cucumber to avoid making my salad watery.

A great salad will have a yummy jumble of veggies, olives, and cheese in each bite, so be sure to cut your ingredients into similar-sized pieces. I like to buy pitted Kalamata olives and leave them whole, and I chop the feta into 1/2-inch cubes instead of crumbling it. I aim for 1-inch squares for the bell pepper, cut the cucumber into thin half-moons, and simply halve the cherry tomatoes.

My Greek Salad Dressing
I toss the veggies, olives, and feta cheese in an easy homemade Greek salad dressing. With just 5 ingredients + salt and pepper, it’s super simple to whisk together, and it gives this easy Greek salad recipe a bright, zingy flavor. It’s a simple mix of olive oil, red wine vinegar, Dijon mustard, garlic, and dried oregano.

In addition to using them in the dressing, I like to sprinkle my salad with generous pinches of oregano and black pepper for a fresh, peppery garnish.

Greek salad recipe

Greek Salad Serving Suggestions
Because this salad doesn’t have any tender greens, it’s a good one to make ahead for gatherings. If I’m prepping it ahead, I like to save a few fresh mint leaves to add right before serving. It’s also an excellent dinner side. Enjoy it with a summer pizza like this one or this one, pesto pasta, roasted vegetable pasta, or a big veggie lasagna.

If you want to vary this salad recipe, try using use a mix of red, green, and yellow bell peppers, adding some fresh oregano or parsley, or stirring in cooked or roasted chickpeas to make it a full meal. To make it vegan, skip the cheese and add 3/4 cup cooked chickpeas and 1 tablespoon capers in its place.

Greek Salad

This easy Greek salad recipe is a flavorful, refreshing summer side dish! If you make it ahead for a gathering, save a few mint leaves to add right before serving.

Ingredients
Dressing
¼ cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove, minced
½ teaspoon dried oregano, more for sprinkling
¼ teaspoon Dijon mustard
¼ teaspoon sea salt
Freshly ground black pepper
For the salad
1 English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick
1 green bell pepper, chopped into 1-inch pieces
2 cups halved cherry tomatoes
5 ounces feta cheese, cut into ½ inch cubes*
1/4 cup thinly sliced red onion
⅓ cup pitted Kalamata olives
⅓ cup fresh mint leaves

Instructions
Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.

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