June 19, 2016

Greek Salad

Jump To RecipePrint Recipe

This classic Greek salad is a crowd pleaser perfect for summer parties, picnics and barbecues.  An easy, flavorful recipe that comes together in no time at all.

Greek Salad | Green Valley Kitchen

After an extremely mild spring, we’ve been hit with a fierce heat wave in Los Angeles – it was 105 degrees today and is supposed to be 108 tomorrow.  It’s much too hot to cook, so this Greek salad is the perfect, easy salad to make on a boiling, hot day.

I’m a big Greek salad fan – I love the combination of flavors – it’s crunchy, salty, sweet and tangy all at the same time.  And I love how easy it is to make.  Just give everything a rough chop and toss it with a vinaigrette and you’re done.

Greek Salad | Green Valley Kitchen

Usually the feta I buy is very crumbly but I found a traditional Greek feta at Whole Foods that was firmer and doesn’t fall apart when tossed with the other ingredients – so check your local market to see if they have a traditional Greek feta in stock.  No worries if you can’t find it, a crumbly feta will still be delicious.

A classic Greek salad usually uses green bell peppers, but I went with yellow bell peppers instead because I love the color contrast.  If you’re a regular reader, you’ll know I like my food bright and colorful.

Greek Salad | Green Valley Kitchen

A couple of notes:

  • Try and chop all your vegetables the same size, into a large dice.
  • I used an English cucumber, which has a thinner skin and smaller seeds than a regular cucumber – so there’s no need to peel and deseed.  If you use a regular cucumber, you’ll want to remove the peel (which has been waxed) and seeds.
Print

Greek Salad

Greek Salad | Green Valley Kitchen
Print Recipe

★★★★★

5 from 1 reviews

A classic Greek salad perfect for summer parties, picnics and barbecues. An easy, flavorful salad that comes together in no time at all.

  • Author: Geraldine
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 2 to 4 1x

Ingredients

Scale
  • Greek Salad
  • 2 cups (1 pint) of cherry tomatoes – sliced in half
  • 1 English cucumber – Sliced in half lengthwise and then sliced into half moons.
  • 1 yellow bell pepper – seeds and stem removed – roughly chopped into a large dice
  • 1/2 cup kalamata olives – I used the kind that had the pits removed – roughly chopped
  • 1/2 cup red onion – thinly sliced
  • 4 oz Feta cheese – chopped up into cubes
  • Dressing
  • 1 to 2 Tbs fresh oregano – minced
  • 1 small clove of garlic – minced
  • 3 Tbs olive oil
  • 1 Tbs red wine vinegar
  • 6 twists of black pepper
  • A pinch of salt

Instructions

  1. Roughly chop the tomatoes, cucumbers, yellow bell pepper and feta – all the ingredients should be diced about the same size.
  2. Slice the red onion into thin slices.
  3. Roughly chop the kalamata olives.
  4. Make dressing by whisking together dressing ingredients.
  5. Gently toss the vegetables, feta, red onion and dressing in a large bowl to combine.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

 

Subscribe

Never Miss a Recipe
from Green Valley Kitchen!

Other Recipes You Might Love...

28 comments on “Greek Salad”

  2. Rachel @ Bakerita

    What a beautiful salad! I’ve always adored Greek salads, and I’ve fallen even more in love since my recent trip to Greece. This is so colorful and flavorful. It’s definitely getting made for dinner before summer is over!

    Reply ↓
  3. Julia | Orchard Street Kitchen

    I love Greek salads too, Geraldine! Yours looks gorgeous (and I love that you used a yellow bell pepper for more color). I don’t blame you for wanting cool, refreshing foods like these when it’s so hot out! We’re still in the middle of our chilly summer up here, but I’m hoping it will warm up soon. When it does, I’ll be making this!

    Reply ↓
    1. Geraldine Post author

      Thanks, Julia. Didn’t realize that you haven’t had any super warm temperatures – it’s funny how different the weather is even though we both live in the same state!

      Reply ↓
  10. Traci | Vanilla And Bean

    I’d die in that kind of heat, Geraldine. That is just awful. I hope you’ve been able to stay cool.. eating lots of salad and drinking plenty of water. Augh. This salad is gorgeous and I agree.. the contrast of the yellow bell is eye catching! I want to dig in! Gorgeous work!

    Reply ↓
    1. Geraldine Post author

      It was pretty brutal yesterday, Traci – I was very worried for my (old) AC system. We’ve had such a mild spring – so yesterday was a bit of a shocker. I need some of that delicious boozy ice cream you just shared!

      Reply ↓
  12. Sarah | Well and Full

    There’s this Greek Gyro place I used to go to near my old work, and they had the best salad, which was almost identical to this! It brings back great memories of enjoying a flavorful salad, sitting outside in the summer on my lunch break 🙂

    Reply ↓
  13. Cheyanne @ No Spoon Necessary

    Woa! WAYYYY too hot in LA!! It’s hot here, but not nearly as hot as you guys are. I am not jealous. 😉 I’m thinking eating this amazing Greek salad on repeat is going to be necessary this summer, Geraldine… along with some ice cream and popsicles of course! Greek salads are so delicious and yours is just gorgeous! Absolutely perfect for summer! Cheers, friend and stay indoors! Turn up that AC. 😉

    Reply ↓
    1. Geraldine Post author

      Thanks, Cheyanne – hopefully this is the start of a crazy, hot summer – my poor garden is suffering terribly – it’s just too darn hot! And I’ll have to make some of those gorgeous popsicles that you shared yesterday!

      Reply ↓
    1. Geraldine Post author

      Thanks, Mary Ann! Definitely not a day to turn on the oven. It’s so hot here all the plants are wilting – even with lots of water – I’m worried for my tomato plants.

      Reply ↓

Leave a Reply

Your email address will not be published.

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆