This traditional Greek Salad recipe is wonderfully uncomplicated, easy to make, and so refreshing.  Feel free to toss it everything together in a mixing bowl, or just serve the base ingredients with bottles of olive oil and red wine vinegar on the side for people to dress their individual portions.

Authentic Greek Salad

tomatoes,

English cucumber (or two small Persian cucumbers), sliced into half moons

green bell pepper, cored and thinly sliced

red onion, peeled and thinly sliced

kalamata olives

olive oil

red wine vinegar

oregano,

sea salt

feta cheese, thickly-sliced if possible

Combine the tomatoes, cucumber, bell pepper, red onion and olives in a large mixing bowl.  Drizzle evenly with olive oil and red wine vinegar, and sprinkle with the oregano and a pinch of salt.

Toss briefly.  Then top with feta cheese.  And finish the salad by drizzling a little extra olive oil and adding another pinch of oregano on top.

Serve and enjoy!  Or refrigerate in a sealed container for up to 3 days.

I have made this recipe a considerable number of times.   I love it. My husband and I were on a Greek Isle cruise many years ago and Santorini was one of our ports.  I recall the beauty of the Island and remember having a wonderful seafood lunch, the walking up and down steps and a Finicula to “street” level.  We did not have this wonderful salad (although I’m sure it was offered).  Thank you for sharing.  Also, I just learned through DNA testing that my heritage is 42% Greek and less Italian than I’ve always thought.  It does make sense considering years of migration.

Sorry, but I went to Greece (Athens) and ate a Greek salad and never never comes with green bell pepper!!

This salad was so simple, but with EPIC flavor. I served it with hummus, and look forward to my next salad tomorrow.

I make a variation of this that I’m crazy about, Baked Greek Salad — a pint of halved grape tomatoes, a medium-diced green bell pepper, a medium-diced red onion, about 1/2 c. halved kalamata olives, an 8-oz. block of feta, a handful (or more) dried oregano, olive oil/olive juice/feta liquid/lemon juice/lemon zest to taste. All (except the feta) tossed together, then put the feta in the bottom of an 8” square baking dish and pour everything over. Baked at ~375°F for about 20-30 min. or until it smells good. And I serve it over rice, either jasmine or basmati. Believe me, it’s eat-it-with-a-spoon DELICIOUS!

I was stationed at Hellenikon AB (now closed) for 4 years in the early 1980's and this is EXACTLY how you will find an authenic Greek Salad made in Greece. Bravo for getting it correct and passing on that info to those who do not know!

https://content.jwplatform.com/videos/W6QmbH7j.mp4

This authentic Greek salad recipe is made simply with tomato, cucumber, green pepper, red onion, olives, oregano, and a red wine vinaigrette, and lots of feta cheese. 

authentic greek salad

Prep Time: 10 minutes

Total: 10 minutes

Servings: 4

Author : Ali

Ingredients

Instructions

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