The Best Greek Salad Recipe

Mediterranean dishes need Mediterranean sides, right? There’s no shortage of side dish options in Greek cuisine. Some of our go-to recipes are fasolakia (Greek green beans), Greek potatoes, skordalia and, of course, tzatziki when we’re looking for an fresh and easy side dish. Today we have this classic Greek salad, a simple recipe with so much flavor. If you love flavorful and east Mediterranean salads, make sure to check out my tabouli salad recipe as well.

• Tomatoes – I like using Roma tomatoes. Try to find tomatoes that are firm and not too watery.
• Olives – Kalamata olives are the best choice. They give the salad a nice salty flavor.
• Red onion – Adds a crisp, fresh flavor to your salad. Don’t skip it!
• Cucumber – An essential part of most Mediterranean salads. Persian cucumbers work best; if using English cucumbers, remove the seeds.
• Green bell pepper – A few slices adds a subtle sweetness.
• Feta cheese – Feta is the quintessential Mediterranean cheese and pairs well with the above vegetables. Read more on Cook’s Illustrated about feta cheese. If you enjoy using feta in salads, check out our grilled peach salad with feta as well.
• Seasoning – You need salt, pepper and oregano, that’s all!
• Extra virgin olive oil – It wouldn’t be a salad from the Mediterranean without a generous drizzle of extra virgin olive oil, right?

Those of you who follow our collection of Persian recipes might notice that Greek salad has a lot in common with salad shirazi and cucumber tomato feta salad. However, unlike salad shirazi, in this Greek salad recipe we cut our ingredients into big chunks, rather than finely dicing them. A creamy block of feta also contributes to this salad’s uniquely Greek flavor profile. There are no leafy greens in this recipe, so feel free to chop the ingredients ahead of time and assemble everything right before serving.

How to make Greek salad

Wash and dry the vegetables. Chop tomatoes and cucumbers into big chunks and cut the kalamata olives in half (or just add them whole).

Slice the red onion thinly and cut the green bell pepper into rings. You can also cut the green bell pepper into chunks but most chefs find that rings are more aesthetically pleasing on the plate.

Variations

Simplicity is the key to an authentic Greek salad. However, there’s nothing wrong with adding a few extra ingredients to suit your tastes. Here are some suggestions:

• Lettuce: you can use different types of lettuce such as iceberg, butter or romaine.
• Marinated feta: Try using marinated feta instead of regular feta for more flavor and a bit of a kick!
• Quinoa: cooked red or regular quinoa would work well.
• Beets: pickled or cooked beets are a good addition.
• Artichoke hearts
• Chickpeas: canned chickpeas turn this salad into a full meal.
• Lentils: cooked lentils make a great addition and source of protein.
• Orzo: if you really want to add pasta, orzo would be a good choice!

You’ll find lots of different variations on this essential Greek recipe as you travel. I’ve seen many restaurants in Istanbul that serve a basic side salad just like this, often with the addition of a spicy green pepper or two to liven up the flavors a little bit!

Serving suggestions

This Greek salad recipe goes well with lots of tasty Mediterranean dishes such as Greek meatballs (keftedes), eggplant moussaka, pastitsio, chicken gyro, chicken souvlaki and even our favorite shrimp saganaki. Trust me, this salad pairs well with just about any Mediterranean main you can think of!

Frequently asked questions

Notes and tips

• Don’t crumble the feta! Traditionally, the feta is cut into slices and placed on the salad before serving.
• Since Greek salad is a simple salad made with a handful of fresh ingredients, it’s important that all your ingredients are high quality.
• If you cannot find Persian or mini cucumbers, use English cucumbers but discard the seeds.