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Super Easy Greek Salad

Kari loves to eat and thus loves to cook. She makes her own recipes so they can suit her taste buds. Sharing recipes is sharing love.

The Best Potluck Dish

Summer is almost here, and you know what that means - picnics, barbecues, and get-togethers! Wouldn't you love to bring something different this year? Most people think of potato salad, macaroni salad, or coleslaw when they think of picnic salads. This year, think Greek salad.

Greek salad is wonderfully refreshing and healthy. It can withstand sitting out for several hours without going bad. In fact, the longer it sits, the better it tastes. This is one salad that is actually better at room temperature. And it is healthy! All your friends who are dieting will love you when you arrive with this salad.

I love this recipe. It was given to me by a friend many years ago. This is an authentic Greek salad that contains no lettuce. It is true Mediterranean fare! Greek salad tastes even better the second day. Try this recipe and you will agree, healthy eating can be delicious!

Potential Substitutions

This dish calls for olive oil. You can use canola oil if you prefer. The olive oil becomes semi solid in the refrigerator. With olive oil, you need to let the dish sit for about 30 minutes at room temperature before serving. Or, you can be like me and just eat it straight out of the refrigerator. It doesn't look as nice, but it still tastes fabulous.

You can leave out the feta cheese if you prefer vegetarian. It tastes great either way.

If you are going to have a garden, plan to include tomatoes, peppers, and cucumbers. Greek salad is the perfect way to use up all the extra produce from your garden. And the fresh from your garden vegetables always taste better than store-bought.

Rate This Salad

Cook Time

Prep timeReady inYields

20 min

20 min

Feeds 6 people as a side dish

Ingredients

  • 1 pint grape tomatoes, (You may also use cherry tomatoes, roma tomatoes, and larger tomatoes)
  • 1 cucumber, peeled, seeded, thinly sliced
  • 1 small red onion, thinly sliced (see description)
  • 1 green pepper, thinly sliced
  • 8 ounces feta cheese, crumbled
  • 2 tablespoons Kalamata olives, pitted preferably
  • 1 teaspoon oregano, dried
  • 2 tablespoons parsley, fresh (or 2 teaspoons dried)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup olive oil, (I use extra virgin olive oil)
  • 2 tablespoons lemon juice
  • 2 tablespoons white vinegar

Instructions

  1. If you are using cherry tomatoes, cut them in half. If you are using grape tomatoes, you can either cut them in half or not. I don't cut the grape tomatoes. Place the tomatoes in a large salad bowl. (Larger tomatoes will also work. Just chop them into 1-inch squares.)
  2. Peel and seed the cucumber. Cut the cucumber in half length-wise and slice each half into thin slices. Add the cucumbers to the bowl with the tomatoes. (Note: Seeding the cucumber is not required.)
  3. Cut the green pepper in half. Remove the seeds and the white pith. Thinly slice length-wise. Add sliced peppers to the bowl with the other vegetables
  4. Peel the red onion. Half it once length-wise and once horizontally. Thinly slice and add to bowl. You can use 1/2 the onion if you prefer.
  5. Drain the Kalamata olives and add to bowl with vegetables. I prefer pitted olives. You can use olives with pits also. If you do, warn the people eating with you so there are no broken teeth.
  6. Crumble the feta cheese over the vegetables and olives.
  7. To make the dressing, first mix the lemon juice and vinegar in a small bowl. (A note about juicing a lemon: You will get more juice from a lemon at room temperature. If you have kept them in the refrigerator, you can heat them in the microwave. Heat for 30 seconds and an additional 30 seconds if needed. You can freeze any leftover juice for another use.)
  8. Add the oregano, parsley, salt, and pepper and mix well. Whisk in the olive oil 1 tablespoon at a time. You want the dressing well emulsified. I use extra virgin olive oil.
  9. Pour the dressing over the vegetables, olives, and cheese. Mix well. Cover the salad and place in refrigerator for 2 to 24 hours to let the flavors blend. I like it best the next day when the flavors have had time to meld.
  10. Remove the salad from the refrigerator 15 to 30 minutes prior to serving. The olive oil tends to harden in the refrigerator, giving the salad an unpleasant appearance. (Letting the salad come close to room temperature liquefies the olive oil, and your salad will be beautiful.) Mix well and serve.

How Long Will It Last?

This salad will stay good in the refrigerator for at least one week. Vinegar, lemon, and olive oil are all effective antimicrobials. I say this salad will stay good for 7 to 10 days, and maybe longer.

Get in the mood! Watch these clips from my favorite Greek movie.

© 2009 Kari Poulsen

Comments

Meka on August 13, 2014:

How long will this recipe keep in the fridge? I love Greek Salad and I would like to make a batch to take to work throughout the week. Will it last that long?

Suzanne Ridgeway from Dublin, Ireland on May 30, 2012:

Sounds delicious!! I am a big feta cheese fan, use it in lots of dishes, must be the greek and Italian junkie in me!! Lovely hub, Can't wait to try!!!

jeremytorres on July 04, 2011:

Delicious hub! It makes me hungry. I enjoyed reading it. Thanks.

Kari Poulsen (author) from Ohio on May 23, 2010:

askjanbrass, I love this salad...and, as you, I love just about anything with Feta cheese and Kalamata! Thanks & Enjoy! :D

askjanbrass from St. Louis, MO on May 21, 2010:

This salad looks so delicious! I just love anything with Feta cheese and/or Kalamata olvies. Cheers!

Kari Poulsen (author) from Ohio on October 18, 2009:

Moon Daisy, I'm glad you like it! I also love Greek salad and I get a lot of use out of this recipe. :D

Moon Daisy from London on September 27, 2009:

Very nice recipe. I love Greek salad, and now I know how to make it properly, thanks!

Kari Poulsen (author) from Ohio on July 21, 2009:

Alessia, Thanks for giving me the correct name! :D And I agree, it is wonderful after just 20 or 30 minutes.

Alessia from Italy on July 20, 2009:

This is one of my favorites summer salad recipe, it's called Horiatiki Salata (country/village salad). Although, it is enough to leave the bowl in the fridge for 20 – 30 minutes, this will allow the salt to soak into the tomatoes and bring out the wonderful juice.

Kari Poulsen (author) from Ohio on June 16, 2009:

caitlinlea, Thanks, it is a wonderful salad. Very refreshing in the summer!

caitlinlea from Texas on June 16, 2009:

Thanks for the recipe...looks fabulous!! =-D

Kari Poulsen (author) from Ohio on June 13, 2009:

Misha, Greek salad is the best...lettuce does not belong in the mix! I guess that is why I make my own. :D

Misha from DC Area on June 13, 2009:

Greek salad is one of the best dishes I ever tried. Unfortunately it is always impossible to find a good one in US, at least in DC area, - they always add lettuce to it :(

Kari Poulsen (author) from Ohio on June 13, 2009:

Ellie, Now I'm hungry! I always am when I see the pictures. It is a fabulous salad! Thanks :D

Ellie Perry on June 13, 2009:

Now THAT'S a salad! Yum!

Kari Poulsen (author) from Ohio on May 27, 2009:

ethel, rub it in...rub it in :D This salad is as close as I have gotten to that sunny harbour so far! LOL

Ethel Smith from Kingston-Upon-Hull on May 27, 2009:

Love Greek Salad, especially eaten by the side of a sunny harbour on a Greek Island. Haaaaaaaaa

Kari Poulsen (author) from Ohio on May 15, 2009:

R Burow, I am glad you like it. I really love this salad and so do the kids!

R Burow from Florida, United States on May 15, 2009:

This salad is right up my alley. I love a good Greek salad, and never have one unless I am in a Greek restaurant.This is usually when I am on vacation. That is until now. Thanks.

Kari Poulsen (author) from Ohio on April 23, 2009:

ReuVera, Thanks for stopping by! I love Greek salad, also...whether I make it or someone makes it for me. :D

ReuVera from USA on April 23, 2009:

My favorite salad! I love vegetable salads in general, but this one is the best!

Kari Poulsen (author) from Ohio on April 20, 2009:

MotherHubber, I hope you enjoy, I always do! Funny, OJ wasn't exactly what I was expecting to read at the time either.

Sufidreamer, I've never tried ouzo, guess I better stick to one when I do! :D

Kari Poulsen (author) from Ohio on April 20, 2009:

Sufidreamer, How long have you lived there? Your house is beautiful! I guess you weren't kidding when you said the OJ was fresh squeezed.

Sufidreamer from Sparti, Greece on April 20, 2009:

lol - red wine is certainly a good choice. If you really want to go for the alcohol, a glass of ouzo is even better. Two or three of those, and everything goes wobbly ;)

MotherHubber from Southern California on April 20, 2009:

K@ri, guess what I will be having for lunch today? That sounds delicious. Thanks so much for posting! I'll now be checking out more of your other Hubs in hopes that you can do my meal planning for me!

Sufi, when I saw the words "especially when washed down by. . ." I was hoping you would say "a glass of red wine." LMAO! Wondering if I may have a little problem. . .? I wasn't thinking of O.J.!

Sufidreamer from Sparti, Greece on April 20, 2009:

lol - not a genuine Greek, but hopefully an adopted one by now :D

Kari Poulsen (author) from Ohio on April 19, 2009:

Thanks Sufidreamer! If it meets a genuine Greek's approval, I need to call my friend and thank her! Thanks for stopping by :D

Sufidreamer from Sparti, Greece on April 19, 2009:

Nice work, k@ri - one of my favourite dishes. Full of health, flavour and goodness, especially when washed down with a glass of freshly squeezed orange juice :)

Kari Poulsen (author) from Ohio on February 16, 2009:

You can do it! Best of Luck.

Proud Mom from USA on February 16, 2009:

Namely.....me! Thanks for sharing!

Kari Poulsen (author) from Ohio on February 16, 2009:

I LOVE eating raw...although I told my daughter I would only do it for one month. I feel much better...never get heartburn, think better, skin is better...all those unbelieveable diet promises coming true.

I doubt, being how it has changed my life, I will ever stop...I miss cooked food, but not that much. That is why I am sharing my recipes. Some one may enjoy them.

My recipe for Greek Salad would qualify as Med Diet, try it...it is quite good!

Good Luck!!!

Proud Mom from USA on February 16, 2009:

How long will you be eating raw? Are you seeing great benefits?

I would LOVE more Med recipes! I found a great one for pasta fagioli that I can't wait to try.

Kari Poulsen (author) from Ohio on February 16, 2009:

Regular black olives taste good also! I have made it both ways. I love kalamatta, but my family agrees with your's...too strong. The main thing is making it taste good for people to eat.

I will try to post some other good recipes for the Med diet next weekend. Of all diets, this one looks most appetizing to me!!

I say this as I still continue to eat raw...I miss my cooked food~!

Proud Mom from USA on February 16, 2009:

You're right! It looks like all the stuff they are asking me to eat! Do you think I could substitute regular black olives for the kalamatta? my family and I don't care for the strong taste of the kalamatta, but love the black. What do you suppose would be the difference health wise?

Kari Poulsen (author) from Ohio on February 14, 2009:

Thanks mamakaren! This salad really tastes best made the day before, but I can never stop myself the day of. Enjoy

mamakaren on February 14, 2009:

I appreciate your helpful hints and suggestions--they cut down on trial and error!

Kari Poulsen (author) from Ohio on February 07, 2009:

Thanks compu-smart. I think I heard that line in "My Big Fat Greek Wedding" the other night.

Compu-Smart from London UK on February 04, 2009:

Kalimera!!

Bola & nostimo!! I think that's right even though its all Greek to me!!

:)

Kari Poulsen (author) from Ohio on February 02, 2009:

Thanks, Peggy. It is easy & yummy!

Peggy Woods from Houston, Texas on February 01, 2009:

Yum! Sounds delicious and easy!