You can't go wrong with this Greek salad, especially if you remember the only and most important tip: toss it with the vinegar first before adding olive oil. If you don't, it will not taste as good. Which reminds me, giving the amounts here is very difficult, since this really should be made to your tastes, so please use the ingredient list as a very rough outline.

Recipe Summary

prep:
20 mins
additional:
50 mins
total:
1 hr 10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Peel off a few strips of cucumber skin using a channel knife, creating a striped pattern. Cut cucumbers in half crosswise. Cut each half into quarters before cutting into 1/4- to 1/2-inch slices. Place into a colander; toss with some kosher salt and let sit for 10 to 15 minutes.

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  • Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.

  • While cucumbers are draining, slice onion thinly. Cut bell pepper into strips. Turn knife diagonally and cut strips into diamond-shaped pieces. Slice Kalamata and green olives.

  • Combine cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons oregano in a bowl. Season with salt, black pepper, and cayenne. Sprinkle in vinegar and toss thoroughly. Drizzle in olive oil. Add about 2/3 of the feta cheese and toss again. Cover with plastic wrap and refrigerate for 30 to 60 minutes.

  • Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.

Chef's Notes:

If you need to make this the day before, I suggest making the dressing separately, and then mixing everything before the event. I think this should only be dressed about 30 to 60 minutes before service for maximum enjoyment, but that's just my approach, and some folks prefer an overnight marination.

Use 1/2 teaspoon dried oregano if you don't have the fresh kind.

Between 4 and 6 ounces of feta cheese work well here.

Nutrition Facts

352 calories; protein 6.3g 13% DV; carbohydrates 12.9g 4% DV; fat 31.8g 49% DV; cholesterol 25.1mg 8% DV; sodium 1249.9mg 50% DV. Full Nutrition
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Reviews (70)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/15/2018
Deceptively simple and--Delicious! The two key instructions made all the difference. 1. Salting and draining the cucumbers to get a note of crispness and lose the slight bitterness is a game-changer. 2. Adding the red wine vinegar and tossing before adding the olive oil allows the salad to soak up the vinegar instead of being made water-proof by adding oil first. Read More
(28)

Most helpful critical review

Rating: 3 stars
02/05/2020
I added carrots, and didn't have fresh oregano, so next time I would try the fresh oregano and add avocado. Read More
95 Ratings
  • 5 star values: 82
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/14/2018
Deceptively simple and--Delicious! The two key instructions made all the difference. 1. Salting and draining the cucumbers to get a note of crispness and lose the slight bitterness is a game-changer. 2. Adding the red wine vinegar and tossing before adding the olive oil allows the salad to soak up the vinegar instead of being made water-proof by adding oil first. Read More
(28)
Rating: 5 stars
01/18/2019
Made it as written. Delicious. Served with toasted pita bread. Got better over a day or two.more flavor after it was in fridge a day. Salting the cucumbers and rinsing them after 15 mins made a big difference and definitely worth the extra effort. Kept them crunchy for days till we ate it all. Read More
(11)
Rating: 5 stars
09/16/2018
Fabulous salad. A little different from my usual effort and I think I will stick with this one. I made 2 differences - I had to add 1 clove of Russian garlic only because I love garlic and I used lemon juice instead of red wine vinegar mainly because I had no red wine vinegar. Absolutely delicious. If you are looking for a Greek salad recipe go with this one. Read More
(6)
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Rating: 5 stars
04/12/2019
very delicious Read More
(3)
Rating: 5 stars
04/17/2019
I am not big into salads and I am not sure why I even tried this. However, my wife and I absolutely loved it, and it will be something I make often. To us, it was a meal in itself. Read More
(3)
Rating: 5 stars
04/11/2019
This is so delicious! I have made it many times and it always disappears from the fridge. It stays crisp even after a couple days. Read More
(3)
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Rating: 4 stars
09/16/2018
Wonderful Greek salad recipe. Made it as stated with the exception of the green olives. Mine had pimentos in them. I could have taken them out but didn't. Read More
(2)
Rating: 5 stars
01/17/2019
Wow! This is one delicious salad!!! Even my skeptical meat and potato loving husband thought it was really good. I mistakenly used a can of sliced black olives with jalapeno peppers and in my opinion really added to this recipe. Didn't have so didn't add the green olives. Otherwise pretty much went by recipe. Thanks for submitting this! Read More
(2)
Rating: 5 stars
02/13/2019
Good. Just make sure that you put the feta cheese in After you are done putting in the vinegar and olive oil. If you put it in before, the salad does not look as nice. Read More
(2)
Rating: 3 stars
02/05/2020
I added carrots, and didn't have fresh oregano, so next time I would try the fresh oregano and add avocado. Read More
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