My Big (and not so) Fat Greek Salad

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Traditional Greek Salad

Recipe by GaryCourse: saladsCuisine: Greek


Prep time





In Greece, like in our home, a Greek Salad this is a staple in my kitchen from early spring to the early part of fall. And it's truly the best use of the season's quality produce including juicy tomatoes, cucumbers, green bell peppers, and onions. Quality Greek kalamata olives and creamy feta cheese, made from sheep’s milk, are a must in this salad. And the cheese is never crumbled, but served in large chunks or blocks crowning the beautiful fresh salad! For the dressing, you can not get any simpler. Use a splash of GOOD Extra Virgin Olive Oil and for the citrus component, a little red wine vinegar or lemon juice.


  • Tomatoes - I like using Roma tomatoes. Try to find tomatoes that are firm and not too watery.

  • Olives - Kalamata olives are the best choice. They give the salad a nice salty flavor.

  • Red onion - Adds a crisp, fresh flavor to your salad. Don't skip it!

  • Cucumber - An essential part of most Mediterranean salads. Persian cucumbers work best; if using English cucumbers, remove the seeds.

  • Green bell pepper - A few slices adds a subtle sweetness.

  • Feta cheese - Feta is the quintessential Mediterranean cheese and pairs well with the above vegetables.

  • Seasoning - You need salt, pepper and oregano, that's all!

  • Extra virgin olive oil - It wouldn't be a salad from the Mediterranean without a generous drizzle of extra virgin olive oil, right?

  • Red Wine Vinegar - just a splash, or if you prefer, some lemon juice


  • Add all the chopped vegetables into a large bowl and then mix well with salt, pepper and oregano. Transfer the vegetables to the serving plate and top with chunks of feta cheese. Drizzle with olive oil and serve cold.

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