The Best Greek Salad
I absolutely love Greek salad! Here in Canada, we have Greek restaurant fast food chain – OPA. My order always includes lamb pita wrap and a Greek salad. I swear it is the best Greek salad I ever tried and have now recreated at home. And now I cna serve it with my Greek chicken and Greek chicken kabobs – amazing!
First of all, everyone loves it. Secondly, it takes 15 minutes to make and is so flavorful, juicy and crispy. This salad is the reason I always keep a giant tub of feta on hand. As long as it is in blocks and covered in brine, it can last forever.
What I love about this salad it’s how flavorful, fresh and affordable it is year round. And a nutritious meal in minutes. We are so blessed to live in North America and have access to fresh produce year round.
It’s the reason that cucumbers and tomatoes are basically my favorite salad ingredients- showing up in corn avocado salad, Mediterranean quinoa salad (with Greek salad flavors but added protein with quinoa), chickpea avocado salad, and even my favorite Ukrainian dill coleslaw! I’ll even chuck tomatoes into my creamy cucumber salad any time of the year!
Let’s take advantage of it and eat healthy and fresh. Let’s do it! 🙂
Ingredients You Will Need
Below are my recommendations from Canada for the most fresh Greek salad ingredients any time: 🙂
- Tomatoes: In season tomatoes are sweet, juicy and so tasty. Other months, I buy tomatoes on the vine – they smell like tomatoes. The extra cost is worth it to me.
- Cucumber: “Regular” English long cucumber works. No need to peel or seed but you can.
- Bell pepper: My personal preference is green pepper because it is less sweet. Any colour works and I like to stick to one colour.
- Red onion and olives: Kalamata olives are traditional in Greek feta salad. Be sure to buy pitted ones. – I love to add them to this hashbrown breakfast casserole, too!
- Feta cheese: Choose feta cheese in a block. Crumbled feta has anti-caking agents to prevent lumps, and who needs food additives.
- Olive oil and red wine vinegar: Extra virgin olive oil is the best. It comes from the first press of olives, retains valuable antioxidants and is rich in healthy monounsaturated fats and anti-inflammatory properties. Also red wine vinegar makes a world of difference in a Greek salad.
- Dried oregano, salt & pepper.
How to Make Greek Salad
- Make dressing: Combine olive oil, red wine vinegar, dried oregano, salt, pepper and whisk. Sometimes I like to add grated garlic.
- Chop veggies coarse into same size chunks for ultimate experience.
- Crumble feta and slice olives in halves: I find whole olives too scarce and salty in a Greek salad. Same with feta cheese – small salty crumbles distribute evenly throughout.
- Combine everything with a large spoon.
What to Serve with Greek Salad?
- Whole wheat pita bread and hummus (or sweet potato hummus) make tasty accompaniments. I like both for my kids’ quick snacks, so I always have some on hand.
- Feeding a hungrier crowd? Serve with a side like brown rice or quinoa and easy baked or grilled chicken.
- For a complete Greek theme, try my Greek chicken kabobs, Greek chicken or boneless leg of lamb roast. So good!
Tip: Adding romaine chunks just before serving keeps it crunchy.
How to Store and Make Ahead
Make Ahead Tip: Add homemade dressing in your serving bowl. Then add salad ingredients on top but don’t toss until serving time. Everything stays crisp. Or refrigerate salad and dressing separately for up to 2 days, then combine before serving.
Travel Tip: Greek salad travels well to picnics and potlucks. Cover bowl with plastic and bring salad in a jar with tight fitting lid. Easy!
Leftovers will keep well in the fridge for up to 12 hours. There is no greens to get soggy, so salad has some longevity. But I find after 12 hours tomatoes start to go.
More Giant Salad Recipes
- Arugula salad
- Spinach salad
- Healthy coleslaw
- Healthy Cobb Salad
- Tomato Pasta Salad
- Italian Pasta Salad
Also, be sure to check out my other 30 healthy salad recipes. You will not be disappointed!
Greek Salad Recipe
- 5 medium-large tomatoes cubed
- 2 large bell peppers cubed
- 1 long English cucumber cubed
- 1/2 cup red onion cubed
- 1 cup pitted Kalamata olives sliced in half
- 1/2 cup feta cheese crumbled
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp dried oregano
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- In a small bowl, combine olive oil, red wine vinegar, oregano, salt and pepper. Whisk and set side.
- In a large bowl, add tomatoes, bell peppers, cucumber, onion, olives and feta cheese.
- Pour dressing on top and stir gently with a large spoon until combined well.
- Best served within 1 hour of combining.
Store: Refrigerate leftovers for up to 12 hours. Salad stays crispy for the evening, after - less.
Make Ahead: Refrigerate salad and dressing separately for up to 2 days, then combine before serving.
- I prefer tomatoes on the vine as they taste good even in winter months.
- Crumbled feta has caking agents, so it's best to buy a chunk and crumble yourself.
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