Best 5 The Best Greek Salad Recipes

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The classic Greek salad is a refreshing and flavorful dish that is perfect for any occasion. With its combination of fresh vegetables, tangy dressing, and salty cheese, this salad is a staple of Greek cuisine and enjoyed by people all over the world. The origins of the Greek salad can be traced back to the Byzantine Empire, where similar salads were served as part of a traditional Mediterranean diet. Today, the Greek salad is a popular appetizer or side dish that is often served at parties, picnics, and potlucks. Its simplicity and affordability make it a great choice for busy home cooks.

Here are our top 5 tried and tested recipes!

THE BEST GREEK SALAD RECIPE



The Best Greek Salad Recipe image

This is the Greek Salad Recipe we've been making for years and it is still the best one ever. It's the perfect healthy recipe to indulge in fresh summer veggies. You will LOVE it!If you love this Greek Salad Recipe as much as we do, make sure to give it a 5-star review in the comments below!

Provided by Kristen Stevens

Categories     Salad

Time 10m

Number Of Ingredients 15

¼ cup of the best-quality olive oil you have
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
1 tablespoon of the feta brine (see note)
1 tablespoon fresh dill (chopped)
½ teaspoon dried oregano
¼ teaspoon sea salt
1 clove garlic (very finely minced)
Juice from ½ lemon
2 bell peppers (chopped)
1 English cucumber (chopped)
1 pint cherry or grape tomatoes (cut in half)
¼ small red onion (thinly sliced)
½ cup feta cheese (crumbled or cut into small pieces (see note))
½ cup pitted kalamata olives

Steps:

  • To make the dressing, whisk the olive oil, red wine vinegar, balsamic vinegar, feta brine, dill, oregano, sea salt, garlic, and lemon juice in a medium-sized bowl.
  • Cut all the veggies so that they are roughly the same size. Add the bell peppers, cucumber, cherry tomatoes, red onion, feta cheese, and olives to a large bowl. Pour the dressing over the top and toss to coat.

Nutrition Facts : ServingSize 1 serving = ⅙ of the recipe, Calories 172 kcal, Carbohydrate 10 g, Protein 4 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 425 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 9 g

BEST GREEK SALAD



Best Greek Salad image

Here's how to make the absolute Best Greek Salad ever! All it takes is to combine everything well and let sit for 15 minutes for all the flavors to blend together!

Provided by [email protected]

Categories     Appetizer     Salad     Side Dish

Number Of Ingredients 11

2 medium-sized nice and ripe tomatoes
1/2 cucumber
1/2 red onion
1/2 green bell pepper
12 olives ( preferably Kalamata or other Greek)
10-12 pieces of capers
1 block feta cheese (about 100 grams / 3.5 oz)
1 teaspoon dried Greek oregano
6 tablespoons extra virgin olive oil
1 teaspoon red wine vinegar
kosher salt & freshly ground pepper

Steps:

  • Cut tomatoes in half. Cut each half into 6 bite-sized pieces. Add to a salad bowl.
  • With a vegetable peeler remove half the skin of the cucumber (you may leave as is or remove completely). Cut the cucumber in 4 long sticks lengthwise and then chop to bite-sized pieces. Add to the bowl as well.
  • Cut onion and pepper to thin slices and add to the bowl.
  • Cut the feta cheese into 1 cm (1/2 inch) squares and add to the bowl along with the capers & olives.
  • Drizzle with olive oil and vinegar. Season with kosher salt, freshly ground pepper, and dried oregano. Mix everything well for about 1-2 minutes (better if you do it with your hands). Ideally, let the salad sit for 15 minutes for the flavors to blend.
  • Transfer to 2 small bowls or serve as is along with some grilled bread.

Nutrition Facts : ServingSize 1 serving, Calories 756.76 kcal, Carbohydrate 16.84 g, Protein 18.59 g, Fat 70.25 g, SaturatedFat 23.27 g, Cholesterol 100.57 mg, Sodium 1783.9 mg, Fiber 4.35 g, Sugar 10.96 g

CLASSIC GREEK SALAD



Classic Greek Salad image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 13

1 small red onion, halved and thinly sliced
Kosher salt
1/4 cup red wine vinegar
Grated zest and juice of 1 lemon
1 teaspoon honey
1 teaspoon dried oregano
Freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for drizzling
12 to 14 small vine-ripened tomatoes, quartered
1 cup kalamata olives, halved and pitted
5 Persian cucumbers
1 4-ounce block Greek feta cheese, packed in brine
Fresh oregano leaves, for topping (optional)

Steps:

  • Soak the red onion in a bowl of heavily salted ice water, 15 minutes.
  • Meanwhile, whisk the vinegar, lemon zest and juice, honey, dried oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Whisk in the olive oil in a slow, steady stream until emulsified. Add the tomatoes and olives and toss. Peel the cucumbers, leaving alternating strips of green peel. Trim the ends, halve lengthwise and slice crosswise, about 1/2 inch thick; add to the bowl with the tomatoes. Drain the red onion, add to the bowl and toss. Drain the feta and slice horizontally into 4 even rectangles. Divide the salad among plates. Top with the feta and oregano; drizzle with olive oil and season with pepper. Photograph by Johnny Miller

Nutrition Facts : Calories 292 calorie, Fat 25 grams, SaturatedFat 7 grams, Cholesterol 25 milligrams, Sodium 748 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 6 grams, Sugar 6 grams

GREEK SALAD



Greek salad image

Make a fresh and colourful Greek salad in no time. It's great with grilled meats at a barbecue, or on its own as a veggie main

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish

Time 15m

Yield Serves 4 as a side - easily doubled for main course

Number Of Ingredients 7

4 large vine tomatoes, cut into irregular wedges
1 cucumber, peeled, deseeded, then roughly chopped
½ a red onion thinly sliced
16 Kalamata olives
1 tsp dried oregano
85g feta cheese, cut into chunks (barrel matured feta is the best)
4 tbsp Greek extra virgin olive oil

Steps:

  • Place 4 large vine tomatoes, cut into wedges, 1 peeled, deseeded and chopped cucumber, ½ a thinly sliced red onion, 16 Kalamata olives, 1 tsp dried oregano, 85g feta cheese chunks and 4 tbsp Greek extra virgin olive oil in a large bowl.
  • Lightly season, then serve with crusty bread to mop up all of the juices.

Nutrition Facts : Calories 270 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 2.64 milligram of sodium

GREEK SALAD, THE BEST!



Greek Salad, The Best! image

This salad has remained a favorite in our house for many years. I make it often for special occasions and receive rave reviews all around; you will too when you serve this wonderful Greek salad!

Provided by Carol Amos

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 15

1 cup olive oil
3 tablespoons red wine vinegar
3 tablespoons grated Parmesan cheese
2 tablespoons lemon juice
2 tablespoons finely chopped garlic
2 tablespoons dried oregano, or to taste
1 ½ teaspoons dried basil
1 teaspoon salt, or to taste
freshly ground black pepper to taste
2 heads romaine lettuce, chopped
2 large tomatoes, cut into wedges
1 large cucumber, cut into matchsticks
1 red onion, sliced
1 cup black olives
½ pound feta cheese, crumbled

Steps:

  • Blend olive oil, vinegar, Parmesan cheese, lemon juice, garlic, oregano, basil, salt, and black pepper together in a food processor until smooth.
  • Combine romaine lettuce, tomatoes, cucumber, red onion, black olives, and feta cheese together in large bowl. Drizzle dressing over vegetable mixture; toss to coat.

Nutrition Facts : Calories 384.7 calories, Carbohydrate 11.8 g, Cholesterol 26.7 mg, Fat 36 g, Fiber 3.9 g, Protein 7 g, SaturatedFat 8.6 g, Sodium 799.8 mg, Sugar 4.7 g

Tips:

  • Use fresh, ripe ingredients: The quality of your ingredients will make a big difference in the taste of your salad. Look for ripe tomatoes, cucumbers, and onions. You can also use feta cheese that is not too salty.
  • Cut your vegetables evenly: This will help them cook evenly and look more appealing.
  • Don't overdress the salad: A little bit of dressing goes a long way. You don't want to drown the salad in dressing.
  • Let the salad sit for a while before serving: This will allow the flavors to meld together.
  • Serve the salad with a side of pita bread or crackers: This will give your guests something to dip into the dressing.

Conclusion:

Greek salad is a delicious and healthy dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste. With its fresh, crisp vegetables and tangy dressing, Greek salad is sure to be a hit at your next party or potluck.

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