Greek salad is a fresh vegetable salad for everyday meals, summer tables and festive spreads. Greek salad comes together in 15 minutes and does not need any boiling or baking, so Greek salad is especially good when ripe seasonal vegetables are at their best. The taste of Greek salad depends very strongly on the quality of the vegetables, so choose the ripest seasonal tomatoes, crisp cucumbers, sweet onion and good aromatic olive oil.
Greek salad works because each main ingredient keeps its own taste and texture. Pink tomatoes bring juiciness and sweetness, cucumbers bring crunch, and bell pepper adds a fresh, sweet note. Red onion gives a sharper contrast, olives add a salty accent, dried oregano gives the characteristic aroma, and feta makes Greek salad richer and more substantial.
The dressing for Greek salad is simple, but the balance matters. Lemon juice adds light acidity, and olive oil rounds out the vegetables and carries the aroma of the oregano. The dressing is lightly beaten with a fork before adding, then the salad is mixed well so the vegetables release some juice and the flavours combine without becoming heavy.
Watch the texture while assembling Greek salad, because the vegetables should stay neat and distinct. Cut the tomatoes, bell pepper and cucumbers into cubes of roughly the same size, and slice the half red onion into thin feathers so the onion does not dominate. Add the feta only at the end on top of the salad, because keeping the feta in cubes on the surface helps Greek salad look tidy and keeps the cheese from breaking up during mixing.
Greek salad allows a few sensible swaps without changing the idea of the dish. Feta can be replaced with bryndza in the same quantity, although bryndza gives a slightly saltier and denser result. A vegan version can use tofu marinated in lemon juice with salt and oregano, while the rest of the vegetables and dressing stay the same.
Serve Greek salad as soon as it is assembled for the best flavour and texture. Greek salad is served in a salad bowl with the feta cubes arranged on top, and Greek salad suits simple lunches, grilled dishes and holiday tables equally well. The vegetables should be juicy but not watery, and the oregano and olive oil should be noticeable from the first bite.
Keep Greek salad chilled only briefly, because Greek salad is best freshly made. Greek salad keeps in the refrigerator for no more than 12 hours in an airtight container. If the dressing has already been added, Greek salad will release juice after 1 to 2 hours, so the best option is to store the vegetables and feta separately and combine Greek salad just before serving.
Greek salad takes 15 minutes in total, and all 15 minutes are active preparation time. Greek salad does not need any boiling or baking.
The source gives about 78 kcal per 100 g for Greek salad. Greek salad can vary in calories depending on how much feta and olive oil are used in each serving.
Feta can be replaced with bryndza in the same quantity of 200 g, although bryndza will taste slightly saltier and denser. A vegan version of Greek salad can use tofu marinated in lemon juice with salt and oregano.
No, Greek salad should not be frozen. Tomatoes, cucumbers and feta lose their texture after freezing, so the vegetables become watery and the cheese crumbles and separates.
Greek salad keeps for no more than 12 hours in the refrigerator in an airtight container. Greek salad will release juice after 1 to 2 hours if the dressing has already been added, so it is best to store the vegetables and feta separately and mix Greek salad just before serving.
