By doing a rough calculation I think I’ve prepared 3000 Greek Salads in my life! And nope I don’t eat a Greek salad every single day of my life. I just happen to work in our family-owned Taverna (Greek restaurant) here in Greece. And almost everyone orders a Greek Salad since it’s a staple of Greek cuisine.
You probably are already familiar with this mouthwatering salad whether you just heard about it, tried it at home or are one of these lucky people to try it first hand here in Greece. Lucky because Greek salad is all about summer. Refreshing, mouthwatering tomatoes and cucumbers. Creamy feta cheese, appetizing olives. Warm sun, sea breeze. Get the idea?
If not then check these pictures below. The first is the sea view at our Restaurant and the second shows our tree-shaded restaurant Delfini. Trust me and a Greek salad tastes much better under the trees, looking at the sea along with a glass of ouzo.
Now I understand that you can’t just grab a plane flight and come to have a Greek salad at this place. What you can do though is follow this recipe and make a big bowl of a Classic Greek Salad exactly the same way as it’s made in Greece and let the flavors take you there.
How To Make A Classic Greek Salad
Simply cut all the veggies and add them to a large plate or bowl. Top them with a big piece of feta cheese and sprinkle plenty of olive oil and dried oregano on top. That’s it. In Greece, we never mix a Classic Greek Salad we just add everything to the plate and serve!
Is There Lettuce In A Greek Salad?
No, there isn’t lettuce in a Classic Greek Salad Recipe although it can be found in some recipe alterations.
Ingredients Used In A Classic Greek Salad Recipe
- Tomatoes: Ripe and extra sweet, cut into large pieces.
- Cucumber: Can be used either with skin, half-peeled, or completely peeled. Choose a deep green and crunchy cucumber.
- Onions: The red variety of onions is mostly used. Cut into thin slices.
- Bell Peppers: Always green bell peppers cut into slices.
- Olives: Whole Kalamata olives with pits are what’s always used in a Classic Greek Salad Recipe. Never pitted or sliced.
- Feta Cheese: A big piece of Feta cheese preferably hard and well ripened.
- Olive Oil: Plenty of olive oil is a must in a Greek Salad. It’s what makes it so healthy and delicious. It collects at the bottom of the plate along with the tomato juices and all other delicious flavors making it great for dipping. Choose a quality extra virgin olive oil like this one for real flavor.
- Dried Oregano: A good quality of dried Oregano is what makes the difference in this salad. Go for a wild Greek variety.
Eat It Like A Greek
If you finally decide to make a Greek salad, then you must learn how to eat it too. I’m not talking about utensils here. Of course, you will use a fork. We’re not China using eating sticks or anything (Thank God, as I’m completely helpless with them) What Greeks absolutely adore, is dipping pieces of bread in olive oil. They like to do that in any dish that’s made with olive oil. But the best dish to do that is a Greek salad.
Why do they love to do that? All the flavors have blended together. With the sweet juices from the tomatoes and the olive oil, creating the most outstanding salad dressing you have ever tried. Or are about to try…
What To Serve With A Greek Salad
Since it’s a very fulfilling salad it can easily stand on its own either as a lighter, healthier, lunch or dinner. But it can also be served as a nice side dish to any grilled meat like Souvlaki for example. For Vegetarians you just have to try it with some Authentic Greek Tzatziki it’s simply divine!
- 2 medium sized tomatoes very ripe
- 1 small cucumber
- 1/2 small onion
- 1/4 green bell pepper
- 100 grams Greek feta cheese
- 5-6 Greek kalamata olives
- 6-7 tablespoons extra virgin olive oil
- dried oregano
- Rinse well the cucumber and the tomatoes.
- Cut the tomatoes in halves and than into thick slices. Add to a plate.
- Slice cucumber in half. Cut in small pieces and add to the plate as well.
- Thinly slice the onion and pepper and add to the plate.
- Add the feta and olives on top.
- Drizzle with olive oil and oregano.
- Don't forget the bread for dipping. Enjoy!