Best Greek Salad Recipe
Crisp cucumbers, briny olives, and creamy feta come together in this vibrant, authentic dish. After years of testing, I can confidently say this is The Best Greek Salad Recipe for You, balancing bright acidity with rich, savory notes. My version, perfected through countless trips to Greece, focuses on fresh produce and a perfectly emulsified dressing for a salad that’s truly unforgettable.
PrintBest Greek Salad Recipe
Ingredients
Scale
- 1 large cucumber (diced)
- 1 pint grape tomatoes (halved)
- 1 green bell pepper (diced)
- ½ red onion (thinly sliced)
- ½ cup Kalamata olives (halved)
- 4 ounces feta cheese (crumbled)
- ⅓ cup red apple vinegar
- Juice of 1 lemon
- 1 teaspoon Dijon mustard
- 2 garlic cloves (minced)
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup olive oil
- Salt and pepper (to taste)
Instructions
- In a large mixing bowl, combine diced cucumber, halved grape tomatoes, diced bell pepper, sliced red onion, Kalamata olives, and crumbled feta cheese.
- In a separate small bowl, whisk together red apple vinegar, lemon juice, Dijon mustard, minced garlic, oregano, salt, and black pepper. Gradually add olive oil while whisking until emulsified.
- Drizzle the dressing over the salad mixture and gently stir to combine until all ingredients are evenly coated.
🍳
Get our 10 best recipes — free
Join the Receipster newsletter and we’ll send you Dorothy’s 10 most-loved recipes as a free PDF.
Free PDF + new recipes every week. Unsubscribe anytime.
One Comment
Comments are closed.