Greek salad
WHAT YOU WILL NEED
From ingredients
12 products
SIMPLE PROCESS
Step by step recipe
The secret to a great Greek salad is large, chunky cuts and the right order of assembly. Tear the lettuce by hand to keep it crisp. Chop vegetables into large pieces — they retain texture and juices better. Add feta at the very end to prevent it from becoming mushy. Dress with olive oil and lemon juice just before serving, and use salt sparingly because feta is already salty. Toss gently to avoid breaking the chunks.
Prep the Lettuce
Wash and dry 200 g (about 6 cups) of lettuce (e.g., romaine or iceberg). Tear into large bite-sized pieces and place in a large salad bowl.
Slice Cucumbers and Peppers
Peel 300 g (about 2 medium) cucumbers if desired, and cut into large chunks or half-moons. Deseed 250 g (about 2 medium) bell peppers and slice into chunks similar in size to the cucumbers. Add to the bowl.
Chop Tomatoes and Onion
Cut 250 g (about 2 large) tomatoes into wedges. Thinly slice 80 g (about ½ small) red onion into half-rings. Add to the salad bowl.
Add Olives and Spices
Pat dry 150 g (about 1 cup) pitted olives and slice into rings. Sprinkle with black pepper, oregano, basil (1 g each), and lightly salt (about ½ tsp).
Dress with Oil and Lemon Juice
Squeeze the juice of half a lemon (about 2 tbsp) directly over the tomatoes. Drizzle with 100 ml (about ½ cup) of olive oil. Toss gently to combine.
Add Feta and Serve
Cut 150 g (about 5 oz) of feta into large cubes and scatter over the top. Do not mix — this keeps the cheese in distinct chunks. Serve immediately.
CHEF'S TIP
Tear Lettuce, Don't Cut
Hand-torn lettuce leaves hold their structure better and don't brown at the edges. They also absorb dressing more evenly.
Use Ripe but Firm Vegetables
Tomatoes should be fragrant and sweet but not overly soft. Cucumbers should be crisp and seedless. Peppers should be thick-walled and juicy.
Add Feta at the Last Moment
Mixing feta into the salad too early makes it soft and loses its shape. Crumble it on top just before serving.
Don't Oversalt
Feta and olives already contain salt, so season vegetables lightly. Add extra lemon juice or herbs instead of salt for depth.
SUBSTITUTIONS
Add your taste
- Replace Feta with Feta-style or Halloumi If feta isn't available, use a feta-style cheese or halloumi (grilled or fresh). They offer a similar salty and creamy note.
- Use Sunflower Oil Instead of Olive Oil Refined sunflower oil works, but it will lack the Mediterranean character. Add a bit more lemon juice to keep it fresh.
- Add Capers or Pickled Onions Capers add a tangy punch, and pickled onions bring extra zest — both complement the salad beautifully.
- Make It Vegan Replace feta with marinated tofu (with lemon and salt) or a plant-based feta alternative, and keep the olives and vegetables — a light vegan version.
HOW TO STORE
How to Store Greek Salad
Greek salad is best served immediately. If you have leftovers, store undressed in the fridge for up to 1 day — dress only before serving. Dressed salad quickly turns watery. Do not freeze. Add fresh lettuce before serving if needed.
GOOD TO KNOW