For this easy Greek-inspired salad recipe, I am using what I have in abundance in the garden (and from my CSA). That includes some traditional veggies like tomatoes, cucumber, and green peppers. I threw in a few extras that needed to be used up as well. It was so tasty. Thanks to the Greeks for this inspiration!
What is Greek Salad and How is it Traditionally Made?
Greek salad, known as “horiatiki” in Greece, is a classic dish that embodies the native flavors of the Mediterranean. Traditionally, it includes fresh veggies such as ripe tomatoes, crisp cucumbers, green bell peppers, red onions, and briny Kalamata olives. The salad is typically topped with a block of feta cheese (not crumbled) and seasoned with oregano, sea salt, and black pepper. It’s dressed simply with good quality extra virgin olive oil and a splash of red wine vinegar, highlighting the ingredients without overpowering them.
The Seasonality of Greek Salad
By this point, you probably know that I am all about seasonal eating. Greek salad is perfect for the warmer months when fresh, local produce is at its peak. The juicy tomatoes, crisp cucumbers, and bell peppers are all at their best during summer, making this salad a great choice for hot days. I am shopping for this recipe from my garden and my CSA. I encourage you to check out your local farmer’s market to see what is in season. The fresher, the better for this salad!
Ingredients for (This) Greek Salad Recipe
Since I am still getting a bunch of lettuce, I am using a leafy green base, even though that’s not a traditional part of the Greek salad. I had some beets to use up from my CSA, so I threw those in as well as some banana peppers. I ended up topping it with some slivered almonds for some crunch as well.
For the Salad
- Lettuce from the garden as the base
- 4 ripe Roma tomatoes, cut into large chunks (I subbed cherry tomatoes for this one)
- 1 English cucumber, sliced into rounds or half moons (or whatever cucumber you have)
- 1 green bell pepper, sliced into rings
- 1 small red onion, thinly sliced (I forgot to add this, but for the spicy flavor, I would not omit it)
- 1 cup Kalamata olives (whole or pitted)
- 200g tangy feta cheese, cut into large chunks or crumbled
- 1 tsp dried oregano
- Fresh dill for garnish, optional
- Sea salt and black pepper to taste
- Add-ins: 4 pepperoncini (whole) and 1 beet (chopped or shredded)
For the Dressing
I love creating recipes using what I have and what is in season. For this recipe, I used this homemade Greek salad dressing.
How to Make Greek Salad
- Prepare the Vegetables: Start by washing all the fresh veggies under cold water. Cut the tomatoes into large chunks, slice the cucumber into rounds, and cut the green bell pepper into rings. Thinly slice the red onion.
- Combine Ingredients: In a large bowl, combine the tomatoes, cucumbers, bell peppers, red onion, and Kalamata olives.
- Season and Dress: Sprinkle the dried oregano, sea salt, and black pepper over the salad ingredients. Drizzle the dressing over the top. If desired, add a squeeze of fresh lemon juice for extra tanginess.
- Add the Feta: Place the large chunks (or crumbles) of feta cheese on top of the salad. Garnish with fresh dill and oregano.
- Serve: Toss everything gently to combine. Serve over a bed of lettuce.
Variations for Greek Salad
Substitutions:
- Tomatoes: Use cherry tomatoes or sweet tomatoes if you prefer a smaller, sweeter variety.
- Cucumbers: Use regular or pickling cucumbers instead of English cucumbers.
- Olives: Substitute black olives if you don’t have Kalamata olives on hand.
- Onions: Substitute raw red onion with sweet onion for a milder flavor.
Additions:
- Leafy Greens: Switch up your leafy greens, use what you have on hand.
- Proteins: Top with grilled chicken, chicken breast, or chicken souvlaki to make it a full meal.
- Toppings: Include sliced pita chips or slivered almonds for added texture
- Extras: I like to add pepperoncini, beets, and artichokes to my Greek food, depending on what is available and in season.
This easy Greek salad recipe is a delicious and healthy meal that can be prepared in just a few minutes with simple ingredients. It’s a great side dish or can be turned into a main dish with the addition of protein. Try this classic Greek salad and enjoy a taste of the Mediterranean at home!
Ingredients
- Base of lettuce from the garden
- 4 ripe tomatoes cut into large chunks (I subbed cherry tomatoes for this one)
- 1 English cucumber sliced into rounds or half moons
- 1 green bell pepper sliced into rings
- 1 small red onion thinly sliced
- 1 cup briny Kalamata olives
- 200 g tangy feta cheese cut into large chunks or crumbled
- 1 teaspoon dried oregano
- Fresh dill for garnish
- Sea salt and black pepper to taste
Additions
- 4 whole pepperochini optional
- 1 small raw beet, diced or shredded optional
Instructions
- Start by washing all the fresh veggies under cold water. Cut the tomatoes into large chunks, slice the cucumber into rounds, and cut the green bell pepper into rings. Thinly slice the red onion.
- In a large bowl, combine the tomatoes, cucumbers, bell peppers, red onion, and Kalamata olives.
- Sprinkle the dried oregano, sea salt, and black pepper over the salad ingredients. Drizzle the dressing over the top. If desired, add a squeeze of fresh lemon juice for extra tanginess.
- Place the large chunks (or crumbles) of feta cheese on top of the salad. Garnish with fresh dill and oregano.
- Toss everything gently to combine.
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