Greek Salad
Greek Salad is a easy Greek recipe that serves 4. 150 calories per serving. Recipe by Jernej Kitchen on YouTube.
Prep: 15 min | Cook: PT0M | Total: 25 min
Cost: $7.15 total, $1.79 per serving
Ingredients
- as needed Cucumber (seedless, sliced or diced)
- as needed Bell Pepper (any color, sliced into strips)
- as needed Tomatoes (ripe, cut into wedges)
- as needed Red Onion (thinly sliced)
- as needed Kalamata Olives (pitted, whole)
- as needed Feta Cheese (crumbled or sliced, full‑fat for authentic flavor)
- as needed Extra Virgin Olive Oil (use a good quality oil for best flavor)
- as needed Red Wine Vinegar (or any mild vinegar)
- as needed Lemon Juice (freshly squeezed)
- as needed Dried Oregano (Greek oregano preferred)
- as needed Salt (to taste)
- as needed Black Pepper (freshly ground)
Instructions
Prepare the Dressing
In a small bowl whisk together the red wine vinegar, freshly squeezed lemon juice, dried oregano, a pinch of salt and pepper, then slowly drizzle in the extra virgin olive oil while whisking until the dressing emulsifies.
Time: PT2M
Wash and Chop Vegetables
Rinse cucumber, bell pepper, tomatoes, and red onion under cold water. Slice the cucumber into half‑moons, bell pepper into strips, tomatoes into wedges, and thinly slice the red onion.
Time: PT8M
Combine Vegetables and Olives
Place the chopped cucumber, bell pepper, tomatoes, red onion, and pitted olives into the mixing bowl.
Time: PT2M
Dress the Salad
Pour the prepared dressing over the vegetables, then gently toss with tongs or a large spoon until everything is evenly coated.
Time: PT3M
Add Feta and Finish
Arrange crumbled feta cheese on top of the tossed salad and sprinkle a final pinch of dried oregano for aroma.
Time: PT2M
Nutrition Facts
- Calories
- 150
- Protein
- 5g
- Carbohydrates
- 8g
- Fat
- 12g
- Fiber
- 2g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy (feta cheese)
Ingredient Substitutions
- Instead of Cucumber: Zucchini
- Instead of Bell Pepper: Pimiento
- Instead of Tomatoes: Cherry tomatoes
- Instead of Red Onion: White onion
- Instead of Kalamata Olives: Green olives, Capers
- Instead of Feta Cheese: Goat cheese, Cotija
- Instead of Extra Virgin Olive Oil: Avocado oil
- Instead of Red Wine Vinegar: White wine vinegar, Apple cider vinegar
- Instead of Lemon Juice: Lime juice
- Instead of Dried Oregano: Fresh oregano
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Measuring Spoons (optional)
- Salad Tongs or Large Spoon
Critical Steps — Do Not Skip
- Emulsify the dressing properly in Step 1.
- Do not over‑mix the vegetables after adding the dressing (Step 4).
Chef Tips from the Video
- Use high‑quality extra virgin olive oil for the best flavor.
- Choose ripe but firm tomatoes for a juicy bite without excess liquid.
- Chill the feta cheese before adding; it holds its shape better.
Troubleshooting
The dressing separates after sitting.
Give it a quick whisk or shake the jar before adding to the salad; a small splash of warm water can help re‑emulsify.
Vegetables become soggy.
Add the dressing right before serving and toss gently; store the undressed veggies separately if preparing ahead.
Storage
Refrigerator: Store the salad (without feta) in an airtight container for up to 2 days; add feta just before serving.
Freezer: Not recommended; texture will degrade.
Room temperature: Serve immediately; do not leave out longer than 1 hour.
Make-Ahead Tips
- The dressing can be prepared up to 2 days in advance and kept in a sealed jar in the refrigerator.
- If making the salad ahead, keep the dressing separate and combine just before serving.
Frequently Asked Questions
What is the cultural significance and history of Greek Salad in Greek cuisine?
Greek salad, known as "Horiatiki," originated in the countryside of Greece as a simple, rustic dish that celebrated fresh, seasonal produce. It reflects the Mediterranean diet’s emphasis on vegetables, olive oil, and cheese, and is traditionally served at family meals and tavernas.
What are the traditional regional variations of Greek Salad in Greece?
In Crete, the salad often includes capers and a splash of local raki, while in the islands of the Aegean, sliced cucumbers are sometimes omitted in favor of more tomatoes and fresh herbs like dill. Some regions add boiled potatoes or green peppers for extra heartiness.
How is Greek Salad traditionally served in Greece?
Greek salad is typically served as a starter or side, placed on a large platter and eaten with a fork and knife or simply with bread. The feta is often presented in a thick slab on top, and diners break it apart themselves, sprinkling extra oregano and olive oil as desired.
What occasions or celebrations is Greek Salad traditionally associated with in Greek culture?
Greek salad appears at everyday family meals, summer picnics, and festive gatherings such as name days and weddings, especially when a light, refreshing dish is needed alongside grilled meats and wine.
What other Greek dishes pair well with Greek Salad?
Greek salad pairs beautifully with grilled souvlaki, lamb chops, baked fish, spanakopita, and warm pita bread. It also complements a glass of crisp white wine or retsina.
What makes Greek Salad special or unique in Mediterranean cuisine?
Greek salad showcases the hallmark Mediterranean ingredients—olive oil, fresh vegetables, feta, and herbs—combined without cooking, highlighting the natural flavors and health benefits of the region’s produce.
What are the most common mistakes to avoid when making Greek Salad?
Common mistakes include over‑mixing the dressing, which can cause it to separate, and overdressing the vegetables, leading to sogginess. Also, using low‑quality olive oil or pre‑shredded feta can diminish the authentic taste.
Why does this Greek Salad recipe use a vinaigrette dressing instead of a creamy dressing?
The traditional Greek salad relies on a simple vinaigrette of vinegar, lemon juice, oregano, and olive oil to let the fresh vegetables shine. A creamy dressing would mask the bright, tangy flavors that define the classic Horiatiki.
Can I make Greek Salad ahead of time and how should I store it?
Yes, you can prepare the dressing up to two days in advance and keep it refrigerated. Store the chopped vegetables and olives in a separate container, then combine with the dressing and add feta just before serving to maintain texture.
What does the YouTube channel Jernej Kitchen specialize in?
The YouTube channel Jernej Kitchen focuses on straightforward, home‑cooked recipes from various world cuisines, emphasizing clear step‑by‑step instructions and practical tips for everyday cooks.
Last updated: September 1, 2026
