Greek salad
WHAT YOU WILL NEED
From ingredients
7 products
SIMPLE PROCESS
Step by step recipe
The secret is chunky chopping and the right dressing. Cut tomatoes and cucumbers into large chunks, mozzarella into cubes, and tear lettuce for better texture. The oil-vinegar-spice dressing adds freshness and enhances the ingredients. Serve immediately to keep it crunchy.
Prep Vegetables
Wash and dry tomatoes and cucumbers. Cut them into large chunks or wedges. Tear the iceberg lettuce into medium pieces by hand.
Slice Mozzarella
Cut mozzarella into cubes or small pieces. If using mozzarella balls, halve them.
Combine Ingredients
In a large bowl, mix the tomatoes, cucumbers, lettuce, and mozzarella.
Make the Dressing
In a small bowl, whisk together oil, vinegar, salt, and spices to taste until combined.
Dress and Serve
Drizzle the dressing over the salad, toss gently, and serve immediately to keep it crunchy. Enjoy!
CHEF'S TIP
Choose Ripe Tomatoes
Meaty, sweet tomatoes like cherry or Roma work best. They release less juice and hold their shape.
Use Quality Oil
Extra virgin olive oil gives a rich flavor. If unavailable, sunflower oil works but will be milder.
Tear Lettuce by Hand
Torn leaves hold dressing better and stay crisper than sliced ones.
Dress Just Before Serving
Add oil and vinegar right before serving to keep vegetables crisp and prevent them from releasing water.
SUBSTITUTIONS
Add your taste
- With Feta Instead of Mozzarella Replace mozzarella with feta cheese — the classic Greek version, saltier and tangier.
- Add Olives Add a handful of black olives for a Mediterranean touch and extra saltiness.
- With Red Onion Add thin rings of red onion for mild sharpness and color.
- With Lemon Juice Instead of Vinegar Replace vinegar with fresh lemon juice for a softer, fruitier dressing.
HOW TO STORE
How to Store Greek Salad
Best eaten fresh. If leftovers remain, store undressed in a covered container in the fridge for up to 1 day. Dressed salad loses crunch within a few hours. Do not freeze.
GOOD TO KNOW