This Greek Salad Recipe with Feta is a winner! Fresh cucumbers and tomatoes tossed in a simple vinaigrette, sprinkled with lots of feta. It’s so easy and is the perfect last minute side dish for dinner or summer barbecues.
Yesterday we went back to school shopping. It was a long drawn out torture for everyone involved. After spending 2 hours trying to figure it all out, we were finally in line. It was the end of the day and everyone was DONE, including me. The baby was screaming because I wouldn’t let her finish eating the pretzel she randomly found on the ground, when the other kids started begging for the candy that is conveniently situated at their eye level.
Charlotte: Mom, can I have Swedish Fish? No.
Truman: Mom, can we buy Sour Patch Kids? No.
Charlotte: Mom, can I have some gum? NO, and now you’ve lost a privilege because I already answered you.
Other kid: Mom, can I have some candy? NO, OH MY GOSH, YOU ARE ALSO LOSING A PRIVILEGE.
Aaaand that’s when I realized I was yelling at someone else’s kid. I reacted before even turning around. The poor unsuspecting little girl in line behind us was innocently asking her mom for some candy (no doubt for the FIRST time) and the crazy lady in line starts losing it.
I think I will be shopping online from here on out, to spare innocent children everywhere.
How to make this Greek Salad Recipe
Fortunately I had this Greek Salad waiting for me at home. Nothing like savory Greek flavors to drown all your sorrows, right? Or something like that. Whatever, I swear it helped. Anything with this much feta is going to solve problems.
Soak your onions in water for a bit to reduce dragon breath.
Here’s how I chop my tomatoes. Don’t slice all the way down.
I love fresh herbs. You could do any type that you like. I chose dill and mint.
I love how simple this salad is to throw together. It took me about 20 minutes start to finish. You don’t even need a blender or anything to mix the vinaigrette, just stir it up in a bowl. Make sure you emulsify the oil and vinegar properly by drizzling the oil in slowly while whisking constantly. If you dump it in all at once, it will never come together.
I used crumbled feta to make this salad, but next time I think I’m going to buy a block of feta and chop it into bigger chunks. Doesn’t that sound so good? Never enough feta!!!
What to serve with Greek Salad
I love Greek Salads served alongside grilled food, so this Grilled Chicken Marinade is an obvious choice. I actually had some leftover meat from when I made these Slow Cooker Pork Tacos, so I ate it with that. Honey Balsamic Slow Cooker Pork Ribs would be good too. You really can’t go wrong. Throw it on a plate with some of The Best Potato Salad and you’re golden! It would be a great side to bring to any Labor Day barbecues you might be headed to.
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Greek Salad Recipe
Serves 6 adjust servings
This Greek Salad Recipe with Feta is a winner! Fresh cucumbers and tomatoes tossed in a simple vinaigrette, sprinkled with crumbled feta. It’s so easy and is the perfect last minute side dish for dinner or summer barbecues.
- 1/4 of a large red onion, sliced thin
- 4 large tomatoes, chopped
- medium Engish Cucumber, chopped
- 1 cup kalamata olives
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh dill, chopped
- 1-2 cups feta cheese, crumbled or chopped
For the vinaigrette
- 3 and 1/2 tablespoons red wine vinegar
- 2 small cloves garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1/3 cup olive oil
- Make the vinaigrette: In a large bowl, combine red wine vinegar, garlic, salt, pepper, sugar, and oregano. Whisking constantly, slowly drizzle the olive oil over the mixture so that it emulsifies. Set aside.
- Slice the onions very thin, and place in a small bowl. Cover with cold water and set aside for 10 minutes or so. This will take some of the bite out of the onion. (If you are a hard core raw onion lover, skip this step!)
- Chop the tomatoes into bite size pieces. Place in a colander over the sink to drain.
- Chop the cucumbers and add to the bowl with the vinaigrette. Add the kalamata olives, fresh mint, and fresh dill.
- Pat the onions dry with a paper towel and add to the bowl. Add the tomatoes. Toss it all together gently.
- Top with crumbled or chopped feta (next time I’m chopping a block into chunks!) Add as much as you like. Taste it to see if it needs more salt, pepper, or oregano. Toss gently and serve immediately.
by The Food Charlatan
Unfortunately this is not a great make-ahead salad. The cucumbers and tomatoes release tons of liquid, watering down your vinaigrette and making your veggies soggy. You can prepare the vinaigrette in advance and store in the fridge, and also the onions. Everything else should pretty much be chopped just before serving.
More salad-y side dishes that you are going to love!
Asian Marinated Cucumber Salad << this one is delicious!
Strawberry Cucumber Salad with Honey Balsamic Dressing << so unique, fun to serve when you have company.
Orange Olive Salad with Balsamic Vinaigrette << I dislike half the ingredients in this salad, yet somehow I love it.
More salad side dish recipe ideas you will love!
Caprese Salad Recipe with Cherry Tomatoes from The Salty Side Dish
Onion Cucumber Salad from She Wears Many Hats
Creamy Cucumber Tomato Salad Recipe from Crunchy Creamy Sweet