Everyday Kitchen

Greek · Salads

Greek Salad

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Gluten-free

Combine tomatoes, cucumber, red onion and olives. Add feta, dried oregano and olive oil.

Prep
15 min
Cook
0 min
Total
15 min
Servings
4
Difficulty
Easy
Cuisine
Greek
Course
Salads

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Greek salad with tomato, cucumber, red onion, green pepper and feta
Representative Greek salad with green pepper and a whole feta slice. Our draft omits pepper and uses feta chunks. This is not a tested result of our recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Main ingredients

Seasoning and finishing

Equipment

Wide salad bowl; knife; chopping board; serving spoons.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Assemble · About 1 min

  1. Put 4 large tomatoes, cut into wedges and 1 cucumber, chopped in the salad bowl.
  2. Add ½ red onion, thinly sliced and 16 Kalamata olives, pitted.
  3. Scatter 1 tsp dried oregano over the vegetables.
  4. Add 85 g feta, cut into chunks.

Dress and serve · About 1 min

  1. Pour 4 tbsp olive oil over the salad.
  2. Turn the salad gently with the serving spoons.
  3. Serve as a side dish.

Tips

  • Feta and olives are salty; taste before adding extra seasoning.

Substitutions

  • Use a vegetarian feta if avoiding animal rennet.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Cut vegetables several hours ahead; add dressing close to serving.

FAQ

Does it need lettuce?

This draft uses the listed vegetables without lettuce.

Can I omit olives?

Yes. Taste the dressing because olives add salt.

How should I store greek salad?

Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.

Recipe source and adaptation

Measured home adaptation: Barney Desmazery / Good Food: Greek salad.

Simple side-salad version with the published ingredient proportions.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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