Aegean Island Garden Greek Salad Classic
A refined Mediterranean Greek salad featuring crisp vegetables, creamy feta cheese, authentic Kalamata olives, fragrant herbs, and a bright extra virgin olive oil dressing. Inspired by the flavors of the Greek islands, this refreshing salad combines crunchy textures, salty richness, and vibrant citrus notes, creating a healthy and elegant dish perfect as a starter, side, or light meal.
Aegean Island Garden Greek Salad Classic
shopping_basketIngredients
- English Cucumber1 large, chopped into chunks
- Roma Tomatoes4 large, cut into wedges
- Red Bell Pepper1 large, sliced
- Red Onion1/2 medium, thinly sliced
- Kalamata Olives1 cup, pitted
- Greek Feta Cheese8 oz (225g), cut into cubes or one slab
- Fresh Oregano2 tbsp, finely chopped
- Fresh Parsley2 tbsp, chopped
- Extra Virgin Olive Oil1/3 cup
- Red Wine Vinegar3 tbsp
- Fresh Lemon Juice2 tbsp
- Garlic1 clove, finely minced
- Dried Oregano1 tsp
- Dijon Mustard1 tsp
- Honey1 tsp, optional
- Fine Sea Salt1/2 tsp
- Freshly Ground Black Pepper1 tsp
Nutrition Per Serving
Calories
245
Protein
7g
Fat
19g
Carbs
12g
restaurantInstructions
Prepare the Vegetables
Wash and dry all vegetables thoroughly. Cut the tomatoes into wedges, chop the cucumber into bite-sized chunks, slice the bell pepper, and thinly slice the red onion.
Keeping the vegetables cut into larger pieces creates the traditional Greek salad texture and prevents them from becoming watery.
Soften the Onion
Place the sliced red onion in a small bowl with cold water and let it soak for 10 minutes. Drain well before adding to the salad.
This simple step removes harsh bitterness while keeping the onion's satisfying crunch.
Make the Greek Dressing
In a small bowl or jar, whisk together extra virgin olive oil, red wine vinegar, lemon juice, garlic, dried oregano, Dijon mustard, honey, salt, and black pepper until smooth and emulsified.
Combine the Vegetables
Add the tomatoes, cucumber, bell pepper, softened red onion, Kalamata olives, fresh oregano, and parsley to a large serving bowl. Toss gently to combine.
Dress the Salad
Pour the prepared dressing over the vegetables and gently toss until everything is lightly coated.
Add dressing shortly before serving to maintain the crisp texture of the vegetables.
Add the Feta Cheese
Place the feta cheese over the top of the salad rather than mixing aggressively. This keeps the creamy cheese intact and creates a more authentic Greek presentation.
Rest the Salad
Allow the salad to rest for 10 to 15 minutes before serving. This gives the vegetables time to absorb the flavors from the dressing while maintaining their freshness.
Finish the Presentation
Drizzle a small amount of extra virgin olive oil over the finished salad. Sprinkle with additional oregano, cracked black pepper, and fresh herbs for a restaurant-quality appearance.
A high-quality olive oil makes a noticeable difference in simple Mediterranean dishes like this.
Serve
Serve the Greek salad chilled or at room temperature alongside grilled chicken, lamb, seafood, pita bread, hummus, or roasted vegetables. It also pairs beautifully with a glass of crisp white wine.
Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days. For best results, keep the dressing separate if preparing ahead.
Add fresh cucumber and tomatoes before serving leftovers to restore the salad's crisp texture.
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