Classic Greek Salad with Feta and Olives
A good Greek salad is all about ripe vegetables, salty feta and briny olives brought together with a simple oil and vinegar dressing. It is crunchy, refreshing and needs no cooking at all. Serve it with grilled chicken or fish, alongside pita, or on its own as a light lunch.
Preparation Steps
If the red onion tastes very sharp, soak the slices in cold water for 5 minutes, then drain and pat dry.
Put the cucumber, tomatoes, onion and both kinds of olives in a large bowl.
Sprinkle with the oregano, parsley and a little salt and pepper. Go easy on the salt, since the feta and olives are already salty.
Drizzle the olive oil and red wine vinegar over the salad and toss gently.
Scatter the feta over the top and give it one last light toss. Serve right away.
Tips & Variations
- Use the ripest tomatoes you can find; they make the biggest difference to the flavor.
- Add a squeeze of lemon, sliced green bell pepper, or cooked chickpeas or quinoa to make it more filling.
- This salad is best eaten fresh, but leftovers keep covered in the fridge for up to 1 day.
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