Classic Greek Salad
A main-course Greek salad of tomatoes, cucumber, red onion, green pepper, Kalamata olives, and feta, tossed with an oregano red wine vinaigrette.
Salad, Main CourseGreekTotal 15 minYield ¾ servingScaled Quarter — ¼×
Salad, Main CourseGreekTotal 15 minYield 1 servingScaled Third — ⅓×
Salad, Main CourseGreekTotal 15 minYield 1 ½ servingsScaled Half — ½×
Salad, Main CourseGreekTotal 15 minYield 3 servingsScaled Original — 1×
Salad, Main CourseGreekTotal 15 minYield 6 servingsScaled Double — 2×
Salad, Main CourseGreekTotal 15 minYield 9 servingsScaled Triple — 3×
Salad, Main CourseGreekTotal 15 minYield 12 servingsScaled Quadruple — 4×
Ingredients
Tap one to check it off
Instructions
- In a small bowl, combine the olive oil, red wine vinegar, oregano, salt, and black pepper. Mix well and leave to stand for at least 10 minutes so the oregano can soften and infuse the dressing.
- Meanwhile, combine the cucumber, red onion, green pepper, Kalamata olives, and feta in a large serving bowl. Toss gently to distribute everything evenly.
- Arrange the tomato wedges over the top of the mixed salad rather than stirring them through. This helps them retain their shape and prevents them from being crushed.
- Pour the rested dressing evenly over the tomatoes and the rest of the salad.
- Serve immediately, ideally with crusty bread or pita to soak up the seasoned tomato juices and olive oil at the bottom of the bowl.
Ingredients
Tap one to check it off
Instructions
- In a small bowl, combine the olive oil, red wine vinegar, oregano, salt, and black pepper. Mix well and leave to stand for at least 10 minutes so the oregano can soften and infuse the dressing.
- Meanwhile, combine the cucumber, red onion, green pepper, Kalamata olives, and feta in a large serving bowl. Toss gently to distribute everything evenly.
- Arrange the tomato wedges over the top of the mixed salad rather than stirring them through. This helps them retain their shape and prevents them from being crushed.
- Pour the rested dressing evenly over the tomatoes and the rest of the salad.
- Serve immediately, ideally with crusty bread or pita to soak up the seasoned tomato juices and olive oil at the bottom of the bowl.
Ingredients
Tap one to check it off
Instructions
- In a small bowl, combine the olive oil, red wine vinegar, oregano, salt, and black pepper. Mix well and leave to stand for at least 10 minutes so the oregano can soften and infuse the dressing.
- Meanwhile, combine the cucumber, red onion, green pepper, Kalamata olives, and feta in a large serving bowl. Toss gently to distribute everything evenly.
- Arrange the tomato wedges over the top of the mixed salad rather than stirring them through. This helps them retain their shape and prevents them from being crushed.
- Pour the rested dressing evenly over the tomatoes and the rest of the salad.
- Serve immediately, ideally with crusty bread or pita to soak up the seasoned tomato juices and olive oil at the bottom of the bowl.
Ingredients
Tap one to check it off
Instructions
- In a small bowl, combine the olive oil, red wine vinegar, oregano, salt, and black pepper. Mix well and leave to stand for at least 10 minutes so the oregano can soften and infuse the dressing.
- Meanwhile, combine the cucumber, red onion, green pepper, Kalamata olives, and feta in a large serving bowl. Toss gently to distribute everything evenly.
- Arrange the tomato wedges over the top of the mixed salad rather than stirring them through. This helps them retain their shape and prevents them from being crushed.
- Pour the rested dressing evenly over the tomatoes and the rest of the salad.
- Serve immediately, ideally with crusty bread or pita to soak up the seasoned tomato juices and olive oil at the bottom of the bowl.
Ingredients
Tap one to check it off
Instructions
- In a small bowl, combine the olive oil, red wine vinegar, oregano, salt, and black pepper. Mix well and leave to stand for at least 10 minutes so the oregano can soften and infuse the dressing.
- Meanwhile, combine the cucumber, red onion, green pepper, Kalamata olives, and feta in a large serving bowl. Toss gently to distribute everything evenly.
- Arrange the tomato wedges over the top of the mixed salad rather than stirring them through. This helps them retain their shape and prevents them from being crushed.
- Pour the rested dressing evenly over the tomatoes and the rest of the salad.
- Serve immediately, ideally with crusty bread or pita to soak up the seasoned tomato juices and olive oil at the bottom of the bowl.
Ingredients
Tap one to check it off
Instructions
- In a small bowl, combine the olive oil, red wine vinegar, oregano, salt, and black pepper. Mix well and leave to stand for at least 10 minutes so the oregano can soften and infuse the dressing.
- Meanwhile, combine the cucumber, red onion, green pepper, Kalamata olives, and feta in a large serving bowl. Toss gently to distribute everything evenly.
- Arrange the tomato wedges over the top of the mixed salad rather than stirring them through. This helps them retain their shape and prevents them from being crushed.
- Pour the rested dressing evenly over the tomatoes and the rest of the salad.
- Serve immediately, ideally with crusty bread or pita to soak up the seasoned tomato juices and olive oil at the bottom of the bowl.
Ingredients
Tap one to check it off
Instructions
- In a small bowl, combine the olive oil, red wine vinegar, oregano, salt, and black pepper. Mix well and leave to stand for at least 10 minutes so the oregano can soften and infuse the dressing.
- Meanwhile, combine the cucumber, red onion, green pepper, Kalamata olives, and feta in a large serving bowl. Toss gently to distribute everything evenly.
- Arrange the tomato wedges over the top of the mixed salad rather than stirring them through. This helps them retain their shape and prevents them from being crushed.
- Pour the rested dressing evenly over the tomatoes and the rest of the salad.
- Serve immediately, ideally with crusty bread or pita to soak up the seasoned tomato juices and olive oil at the bottom of the bowl.