Mediterranean Greek Salad Recipe

Mediterranean Greek salad recipe with fresh romaine lettuce, cucumbers, tomatoes, black olives, red onions, and feta cheese cubes in a black bowl
Prep Time 15 mins
Total Time 15 mins
Cuisine:
Courses: , , ,
Difficulty: Beginner
Servings: 6
Calories: 200
Description

This easy Greek salad recipe serves six and features crisp Romaine lettuce, sun-ripened tomatoes, cool cucumbers, briny Kalamata olives, and creamy diced Greek feta, all tossed in a bright, homemade red wine vinaigrette.

Greek Salad Ingredients
    For the Salad
  • 1 large head Romaine lettuce
  • 4 medium ripe tomatoes, cut into bite-sized chunks
  • 1 large English cucumber
  • 1 medium green bell pepper
  • 1 small red onion
  • 1/2 cup of pitted Kalamata olives
  • 8 ounces of authentic Greek feta cheese
  • 3 tablespoons of fresh dill or mint, roughly chopped
    • For the Greek Salad Dressing
  • 1/2 cup of high-quality extra virgin olive oil
  • 1/2 cup of red wine vinegar
  • 1 teaspoon of dried Greek oregano
  • 1 small garlic clove, minced
  • 1/2 teaspoon of Dijon mustard
  • 1/2 teaspoon of sea salt
  • 1/4 teaspoon of freshly ground black pepper
How To Make Greek Salad (Step-By-Step Instructions)
  1. 1
    Prep the Veggies
    • Rinse all the fresh produce under cold water.
  2. 2
    Soak the Onion
    • Thinly slice the red onion and place it in a small bowl.
    • Pour in enough cold water to fully submerge the onions.
    • For extra flavor, add a splash of red wine vinegar (optional).
    • Let it soak for 10 to 15 minutes while you prep the rest of the salad.
    • Then drain just before using.
    • This step helps mellow the onion's sharp bite and keeps it crisp and fresh.
  3. 3
    Chop the Veggies
    • Slice the ripe tomatoes into generous bite-sized chunks.
    • Roughly chop your English cucumber into ¾-inch chunks or slice it into half-moons.
    • Core the green bell pepper and cut it into ¾-inch chunks.
    • Roughly chop or tear the Romaine lettuce into bite-sized pieces.
    • Carefully dice your block of authentic Greek feta cheese into neat ¾-inch cubes.
    • Drain the Kalamata olives.
    • You can choose to leave the olives whole or halve them.
    • Roughly chop the fresh dill or mint leaves and set them aside for the final assembly.
  4. 4
    Make the Greek Salad Dressing
    • In a medium bowl, add red wine vinegar, minced garlic, dried oregano (crush it between your fingers to release more flavor), sea salt, and black pepper.
    • Stir in a bit of Dijon mustard for extra depth.
    • While whisking, slowly drizzle in the olive oil in a thin stream.
    • Keep whisking until the dressing looks smooth and slightly thickened (not separated).
    • Taste and adjust the seasoning.
  5. 5
    Dress & Toss
    • In a large serving bowl, add the chopped lettuce, tomatoes, cucumbers, bell pepper, and the drained red onion.
    • Add the Kalamata olives on top.
    • Pour in about two-thirds of the dressing to start.
    • Gently add the feta cubes and try not to crumble them too much.
    • Using salad tongs (or clean hands), gently toss everything until lightly coated.
    • Be careful not to mash the feta or bruise the lettuce.
  6. 6
    Season & ServeFresh Greek cucumber salad with diced cucumbers, tomatoes, black olives, feta cheese cubes, and crisp romaine lettuce in a black bowl
    • Taste and adjust salt and pepper.
    • Add more dressing if needed.
    • Fold in the chopped fresh dill or mint at the end.
    • Serve immediately, or chill up to 30 minutes for flavors to meld.

Nutrition Facts

Servings 6

Serving Size Approximately 1½ cups (about 200g)

Amount Per Serving
Calories 200kcal
% Daily Value *
Total Fat 15g24%
Saturated Fat 5g25%
Cholesterol 15mg5%
Sodium 450mg19%
Potassium 300mg9%
Total Carbohydrate 8g3%
Dietary Fiber 5g20%
Sugars 4g
Protein 5g10%
Vitamin A 3600 IU
Vitamin C 20 mg
Calcium 120 mg
Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Opt for the freshest, ripest tomatoes, firm cucumbers, and authentic Greek feta for the best flavor.
  • If you prefer a milder onion flavor, soak the thinly sliced red onion in cold water for 10 to 15 minutes to reduce its sharpness.
  • Slowly whisk the olive oil into the vinegar mixture to create a smooth, stable dressing that evenly coats all the salad ingredients.
  • When mixing the salad with the dressing, toss gently to keep the lettuce crisp and the feta cubes mostly intact.
Read it online: https://tinakitchen.com/recipe/mediterranean-greek-salad-recipe/

We hope you enjoy making this recipe.

Happy cooking!