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Greek Salad Recipe

Serves 6     adjust servings

This Greek Salad Recipe with Feta is a winner! Fresh cucumbers and tomatoes tossed in a simple vinaigrette, sprinkled with crumbled feta. It's so easy and is the perfect last minute side dish for dinner or summer barbecues.


  • 1/4 of a large red onion, sliced thin
  • 4 large tomatoes, chopped
  • medium Engish Cucumber, chopped
  • 1 cup kalamata olives
  • 1/4 cup fresh mint, chopped
  • 1/4 cup fresh dill, chopped
  • 1-2 cups feta cheese, crumbled or chopped

For the vinaigrette

  • 3 and 1/2 tablespoons red wine vinegar
  • 2 small cloves garlic, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • 1/3 cup olive oil


  1. Make the vinaigrette: In a large bowl, combine red wine vinegar, garlic, salt, pepper, sugar, and oregano. Whisking constantly, slowly drizzle the olive oil over the mixture so that it emulsifies. Set aside.
  2. Slice the onions very thin, and place in a small bowl. Cover with cold water and set aside for 10 minutes or so. This will take some of the bite out of the onion. (If you are a hard core raw onion lover, skip this step!)
  3. Chop the tomatoes into bite size pieces. Place in a colander over the sink to drain.
  4. Chop the cucumbers and add to the bowl with the vinaigrette. Add the kalamata olives, fresh mint, and fresh dill.
  5. Pat the onions dry with a paper towel and add to the bowl. Add the tomatoes. Toss it all together gently.
  6. Top with crumbled or chopped feta (next time I'm chopping a block into chunks!) Add as much as you like. Taste it to see if it needs more salt, pepper, or oregano. Toss gently and serve immediately.