Traditional Greek Salad

Ingredients

• 2 pieces Fresh tomatoes (ripe, red, cut into quarters then dice)
• 1 piece Cucumber (peeled, seeded with a spoon, sliced into thick half‑rounds)
• 1 piece Green bell pepper (seeded, cut into wide strips)
• 0.5 piece Red onion (thinly sliced)
• 100 g Kalamata olives (already pitted)
• 180 g Feta (cut into cubes about 1 cm)
• 1 tbsp Fresh lemon juice (about 15 ml)
• 45 ml Extra virgin olive oil (3 to 4 tablespoons, good quality)
• 1 pinch Fleur de sel (to taste)
• to taste Freshly ground black pepper
• 1 tsp Dried oregano (to sprinkle)
• 1 tsp Pink peppercorns (optional, adds color and a light aromatic note)

Instructions

1. Cut the tomatoes

   Remove the stem, cut each tomato into quarters, then into large dice.

   Time: PT4M

2. Peel and seed the cucumber

   Peel the cucumber, cut it lengthwise in half, remove the seeds with a small spoon, then slice into thick half‑rounds.

   Time: PT4M

3. Seed and cut the bell pepper

   Cut the pepper in half, remove the seeds and white membranes, then cut into wide strips.

   Time: PT3M

4. Thinly slice the red onion

   Finely slice half a red onion.

   Time: PT2M

5. Cube the feta and prepare the olives

   Cut the feta into cubes about 1 cm and add the pitted Kalamata olives.

   Time: PT3M

6. Assemble the salad

   In the salad bowl, place the tomatoes, cucumber, pepper, onion, olives and feta.

   Time: PT2M

7. Prepare the dressing

   Drizzle the salad with lemon juice, olive oil, fleur de sel, black pepper, pink peppercorns and sprinkle with oregano.

   Time: PT2M

8. Mix gently

   Stir gently with a wooden spoon so as not to break the feta.

   Time: PT1M

9. Refrigerate

   Cover the bowl and place in the refrigerator for at least 30 minutes before serving.

   Time: PT0M

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

10 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Fresh tomatoes: cherry tomatoes, Roma tomatoes
• Instead of Cucumber: zucchini
• Instead of Green bell pepper: red bell pepper, sweet pepper
• Instead of Red onion: shallot
• Instead of Kalamata olives: green olives
• Instead of Feta: goat cheese, cottage cheese
• Instead of Fresh lemon juice: white wine vinegar
• Instead of Extra virgin olive oil: sunflower oil
• Instead of Fleur de sel: sea salt
• Instead of Freshly ground black pepper: white pepper
• Instead of Dried oregano: fresh oregano
• Instead of Pink peppercorns: black pepper

Equipment Needed

• Cutting board
• Chef's knife
• Peeler (optional)
• Tablespoon
• Salad bowl (large bowl)
• Wooden spoon or spatula
• Measuring spoon (tsp / tbsp)
• Seed spoon (for seeding cucumber) (optional)

Critical Steps — Do Not Skip

• Seed the cucumber without discarding the seeds.
• Season the dressing properly to balance acidity and fat.
• Mix gently to preserve the feta cubes.

Chef Tips from the Video

• Use fully ripe tomatoes for more sweetness.
• Choose a high‑quality extra virgin olive oil for authentic flavor.
• Serve with grilled pita bread for a complete meal.

Troubleshooting

Storage

Refrigerator: Store the salad in an airtight container, consume within 2 days.

Freezer: Do not freeze; the vegetable texture will deteriorate.

Room temperature: Can stay at room temperature for up to 2 hours.

Make-Ahead Tips

• Prepare the vegetables the day before and store them separately in airtight containers.
• The dressing can be made ahead and added just before serving.