This Greek salad is something that I make often. It works as a side salad for so many things but I think I like it the most with grilled chicken. Sometimes a great salad can make a simple meal of grilled meat really amazing.
I’m not going to lie, Key is a big fan of this salad and I count myself lucky that I get to cook for someone who loves my food so much.
You can use all red capsicum or a mix of yellow and red like I have…whatever you prefer :)
A simple salad like this becomes great when you use good, fresh produce. Buy super red and ripe tomatoes and use your good salt and extra virgin olive oil for this.
Key and I like all of the salad components cut quite chunky, but feel free to do it the way that you prefer.
Except for the onion…that should be sliced finely :)
Looks good now but it get’s even better once you add the feta, oregano and the dressing.
You just need to stir this enough until the dressing emulsifies which means the vinegar and oil combine into a kind of creamier consistency.
This is a salad that keeps well even once dressed. In fact, I think it might even taste better the next day once all of the vegetables have been marinating in the simple dressing.
Our Favourite Greek Salad
Ingredients – Makes enough for a side salad for 2-3
- ½ cup of cherry tomatoes, halved
- 1 cup of cucumber that’s been cut into thick slices and then quartered
- ½ cup of de-ribbed red capsicum that’s has been cut into chunks similar size to the cucumber
- ½ cup of de-ribbed yellow capsicum that’s has been cut into chunks similar size to the cucumber
- ½ red onion, peeled and the thinly sliced
- ¼ cup of pitted and sliced black olives
- ½ tbs of good quality dried oregano
- 1 cup of feta that’s been cut into large cubes. This is about 1 standard sized block of packaged feta.
- 3 tsp of extra virgin olive oil
- 1 tsp of red wine vinegar
- Halve the cherry tomatoes first and add them to a large mixing bowl. Sprinkle a small pinch of sea salt over them and then add the rest of the vegetables to the bowl as you chop them.
- Once all of the cut vegetables have been added to the bowl, sprinkle over the dried oregano and add the feta cubes.
- In a small mixing bowl, whisk together the olive oil and vinegar until it emulsifies and then toss it through the salad.
- Let the salad sit at room temperature for about 10 minutes before serving. Salad keeps well for a few days if sealed tightly in a container in the fridge.