Classic Greek Salad
This Greek Salad proves that simple ingredients can deliver incredible flavour. Fresh tomatoes, cucumber, olives, and creamy feta come together with a oregano dressing for a dish that’s light and full of Mediterranean flavour - perfect as a side for your next gathering!
Serves
4
Prep time
15 minutes
Cooking time
0
Helpful Tips
Storage
Store leftovers in an airtight container in the fridge for up to 1 day. For best results, keep the dressing separate and toss just before serving to maintain crunch.
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Substitutions
- Feta: Try goat’s cheese or marinated Persian feta for a creamier twist.
- Add-ons: Include cherry tomatoes, capers, or baby cos lettuce for variation.
Serving Suggestions
Serve alongside grilled lamb, chicken souvlaki, or lemon potatoes. It also makes a great fresh side for seafood or a summer barbecue spread.
Helpful Tips
Storage
Store leftovers in an airtight container in the fridge for up to 1 day. For best results, keep the dressing separate and toss just before serving to maintain crunch.
Substitutions
- Feta: Try goat’s cheese or marinated Persian feta for a creamier twist.
- Add-ons: Include cherry tomatoes, capers, or baby cos lettuce for variation.
Serving Suggestions
Serve alongside grilled lamb, chicken souvlaki, or lemon potatoes. It also makes a great fresh side for seafood or a summer barbecue spread.
Ingredients
For the Salad:
- 3 large ripe tomatoes, cut into wedges
- 2 Lebanese cucumbers, sliced into half-moons
- ½ small red onion, thinly sliced
- 1 small green capsicum, cut into short strips
- 250 g block of Greek feta, cut into cubes
- 125 g black pitted Kalamata olives
For the Dressing:
- 1 garlic clove, finely minced or grated
- 5 tbsp extra-virgin olive oil
- 1½ tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- ½ tbsp fresh lemon juice
- Salt and freshly cracked black pepper, to taste
Nutritional Information
(
per serving, based on
4
)
Nutrient
Amount
Calories
310
kcal
Protein
9
g
Carbohydrates
9
g
Fat
27
g
Fibre
3
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Cut the tomatoes, cucumbers, onion, and capsicum as directed. If your tomatoes are very juicy, scoop out the watery seeds with a teaspoon to keep the salad crisp.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, garlic, and lemon juice. Season with salt and black pepper, then whisk until the dressing is smooth and emulsified.
- Add the tomatoes, cucumbers, onion, capsicum, olives and feta cubes to a large mixing bowl. Pour over the dressing and toss gently to coat everything evenly. Let it sit for 5–10 minutes to allow the flavours to develop and the vegetables to slightly marinate.
- Transfer to a serving dish and serve immediately.
Ingredients
For the Salad:
- 3 large ripe tomatoes, cut into wedges
- 2 Lebanese cucumbers, sliced into half-moons
- ½ small red onion, thinly sliced
- 1 small green capsicum, cut into short strips
- 250 g block of Greek feta, cut into cubes
- 125 g black pitted Kalamata olives
For the Dressing:
- 1 garlic clove, finely minced or grated
- 5 tbsp extra-virgin olive oil
- 1½ tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- ½ tbsp fresh lemon juice
- Salt and freshly cracked black pepper, to taste
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
310
kcal
Protein
9
g
Carbohydrates
9
g
Fat
27
g
Fibre
3
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Cut the tomatoes, cucumbers, onion, and capsicum as directed. If your tomatoes are very juicy, scoop out the watery seeds with a teaspoon to keep the salad crisp.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, garlic, and lemon juice. Season with salt and black pepper, then whisk until the dressing is smooth and emulsified.
- Add the tomatoes, cucumbers, onion, capsicum, olives and feta cubes to a large mixing bowl. Pour over the dressing and toss gently to coat everything evenly. Let it sit for 5–10 minutes to allow the flavours to develop and the vegetables to slightly marinate.
- Transfer to a serving dish and serve immediately.
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