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Greek salad

Greek Salad

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 to 6 1x


This authentic Greek salad is packed with fresh tomatoes, crisp cucumber, salty feta cheese, and briny olives: just like they make it in Greece!


  • 4 large ripe tomatoes
  • 1/2 large red onion
  • 2 large cucumbers
  • 1 cup Kalamata olives
  • 4 ounces high quality feta cheese: crumbled, cut into squares, or in a block (Greek feta, if you can find it!)
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 2 tablespoons capers (optional)
  • Kosher salt


  1. Chop the tomatoes into rough chunks; remove and discard the seeds. Place the tomatoes in a large bowl and add a few pinches of kosher salt.
  2. Thinly slice 1/2 red onion. Peel alternating strips from the cucumbers, making a striped pattern with the peel (alternatively, remove the peel entirely). Cut the cucumbers in half and use a spoon to remove the seeds; then, cut them into ½-inch pieces.
  3. In a large bowl, combine the tomatoes, red onion, and cucumbers with 1 cup Kalamata olives, 4 ounces feta cheese crumbles, 2 tablespoons olive oil, and 1 tablespoon white wine vinegar. If desired, add 2 tablespoons drained capers and 1 teaspoon dried oregano. Gently mix to combine.
  4. Serve immediately, or let sit at room temperature for several minutes to allow the flavors to meld.
  • Category: Salad
  • Method: Raw
  • Cuisine: Greek

Keywords: Greek salad