Greek Salad
Crispy, fresh and so full of flavor. This Greek salad is simple to make and that’s because it’s meant to be! Chop up some veggies, drizzle on an easy-to-make lemon dressing, and throw in some yummy feta. This salad is a crowd-pleaser.
Table of Contents
Nick’s favorite thing about Greek Salad…
This classic Greek salad, also sometimes known as a horiatiki (village style) salad is crisp and zesty. It’s easy to make and takes little effort at all. Serve it with some delicious bread or as a side to a yummy Greek feast!
What does Greek Salad taste like?
Crispy delicious sweet veggies, capsicum, tomato, salty olives cucumber, onion. All tossed together with a zesty lemon dressing that is the perfect combination of lemony but creamy and delicious!
What are the ingredients I need for Greek Salad?
Oregano – I used fresh and dried. Dried has a stronger flavor. The fresh one is for looks.
Red wine vinegar – or white wine will work too.
Lemons – zest and juice!
Dijon mustard – this helps add a little bit of a peppery flavor. Very subtle.
Salt and pepper – regular of both.
Garlic – use fresh!
Olive oil – make sure you’re using really good quality olive oil. It adds so much flavor!
Capsicum – I used yellow capsicum, but you can use red too. Greeks typicaly use red capsicum.
Lebanese cucumbers – English or continental will work too.
Cherry tomatoes – or roma, garden tomatoes cut into wedges.
Red onion – this will add sweetness.
Kalamata olives – get the pitted ones. And the wrinkly ones are the most delicious!
Mint leaves – to garnish.
Let’s go through each step.
Lemon Dressing
Add all the ingredients into a jug or large jar and mix or shake (if using jar) to combine. Set aside.
Greek Salad
Add the salad ingredients to a large mixing bowl. Pour half the dressing on top and toss to coat. Drizzle with more dressing and garnish with fresh mint leaves and sprinkle cubed feta.
My Top Tips!
Storage
This Greek salad can be made a day in advanced without the dressing and then dressed no longer than 30 minutes before serving.
Olive oil
Greek law (but not really) dictates that any Greek recipe must have really good quality olive oil used. Preferably not extra virgin. The strong olive oil flavor is super important.
Other Recipes You Might Like!
- Greek Slow Roasted Lamb
- Greek Lemon Potatoes
- Soft Pita Flat Bread Recipe
- Thick And Creamy Tzatziki Recipe
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I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.
I’ll see you all on the following recipe. Happy baking!
N x
Greek Salad
Serves 4
Ingredients
Lemon Dressing
- 1 sprig fresh oregano, finely chopped
- 1/3 cup (190 ml) red wine vinegar
- 1 lemon, zested and juiced
- 2 tsp dijon mustard
- 1/2 tsp salt
- pinch of black pepper
- 2 garlic cloves
- 1/2 cup (125 ml) olive oil
Salad
- 1 capsicum, sliced
- 4 lebanese cucumbers, sliced
- 1 cup (200 g) cherry tomatoes, sliced
- 1/2 red onion, thinly sliced
- 1 cup (200 g) kalamata olives
- 1 cup (200 g) feta, cubed
- mint leaves to garnish
- 1 tsp dried oregano (optional)
Learn How To Make it! [VIDEO]
Instructions
Lemon Dressing
- Add all the ingredients into a jug or large jar and mix or shake (if using jar) to combine. Set aside.
Greek Salad
- Add the salad ingredients to a large mixing bowl. Pour half the dressing on top and toss to coat. Drizzle with more dressing and garnish with fresh mint leaves and sprinkle cubed feta.
Notes
Nutrition
2 comments
sorry Nick, there is no dijon in Greek salad. perhaps in your absence from the homeland you’ve lost touch with the spirit of this incredible natural and simple salad.
The dijon adds a really great little kick and is an ingredient used in greek cooking these days. Give it a go and then come back and tell me if it’s for you or not! Also, I’m Australian with Greek herritage. It’s my birth right as someone who lives in an incredibly multicultural country to bastardise recipes. N x