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My Big Fat Greek Salad

Rated as 4.86 out of 5 Stars

"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."
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1 h 10 m servings 352
Original recipe yields 4 servings


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  1. 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.
  2. Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.
  3. 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.
  4. 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.
  5. 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

Per Serving: 352 calories; 31.8 12.9 6.3 25 1250 Full nutrition

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  1. 77 Ratings

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Most helpful positive review

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-c...

Most helpful critical review

For us, the olives were overwhelming and drowned out the other flavors. Next time, I will skip the olives or just use a small amount as a garnish, add a few diced and drained regular tomatoes an...

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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-c...

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 u...

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...

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 m...

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.

Excellent! I think maybe some green olives would go well in the salad as well; as an optional substitute for black olives.

When fresh, it’s fantastic. Still good leftover but it loses a little of the crunch. Definitely a keeper

Lots of chopping particularly if you use Chef John's cubing method but well worth it. It was still fresh a day later. You can also make it a day earlier IF you don't add the dressing. Choppe...

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.