Greek Salad Recipe


This Greek salad recipe is quick and delicious - and much easier than I expected. (I love when that happens!) It's made right in the serving bowl, so there is almost no cleanup!

greek salad recipe



Make this when tomatoes are in season and bursting with flavor. This makes a nice lunch, or a delicious side salad with dinner.



Check that you have these staples at home

  • in the cupboard

    • dried oregano
    • olive oil
    • pepper

  • in the fridge or freezer

    • feta cheese
    • bottled lemon juice

Buy these fresh ingredients

  • tomatoes
  • English cucumber
  • a red onion
  • Kalamata olives

Get out your equipment

  • Essential

    • a large shallow serving bowl
    • a cutting board and sharp knife
    • measuring spoons




    The recipe

    4 tomatoes

    1 English cucumber

    1 red onion

    1 cup/250 mL feta cheese (about 4 oz/125 g)

    2 Tbsp/30 mL dried oregano

    2 Tbsp/30 mL lemon juice

    1 Tbsp/15 ml olive oil

    pepper

    10 black olives, sliced

    Cut the tomatoes and cucumber into chunks, and put them in a shallow serving bowl.

    Chop the onion and add it to the bowl.

    Crumble the feta cheese into the bowl.

    Add the oregano, lemon juice and olive oil. Stir gently to mix well.

    Sprinkle with pepper to taste. Toss gently.

    Add the olives.



    Substitutions

    • Use another variety of cucumber instead of the English cucumber. If your cucumbers are smallish, use two.

    • Use about 16 cherry tomatoes instead of large tomatoes.

    • Use 6 Tbsp/90 mL fresh oregano instead of the dried.

    • Use freshly squeezed lemon juice.

    • Use canned olives.

    Ideas for making this recipe your own

    • Experiment with different citrus juices instead of the lemon juice (but don't tell a Greek Salad purist that I told you to do that!) How about orange juice, or lime juice?

    • Try using different varieties of olives.

    Tips

    • Before crumbling the feta, cut off the amount you need, and rinse it under cold water to remove the brine and to firm it up a bit. Use your fingers to break the feta into little bits.

    • English cucumbers are the long skinny ones. At the supermarket, they are often sold wrapped in plastic wrap. There is no need to peel an English cucumber. If you are using another variety of cucumber, you may want to peel it, or not, depending on the thickness of its skin.

    • Some cucumbers are coated with wax to hold in their moisture. This wax is edible, but I wouldn't want to eat it! Apparently it can be removed by warming the cucumber in warm water and scrubbing it like mad. If you are fortunate enough to be able to buy your cucumbers from a farmer's market, you probably won't have this issue at all.




    Menu suggestion

    Serve this dish with



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