Big Greek Salad
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My Big Greek Salad follows the guidelines of the original “Horiatiki” or village salad that contains tomatoes, cucumber, red onion, olives and feta cheese.
Bell pepper and capers are common additions, and a vinaigrette made with olive oil and red wine vinegar and lemon juice is a must as well!
Doesn’t that just scream summer? This is the perfect crowd-pleasing salad to serve when you want something lighter than your regular potato or pasta salad.
If you’re looking for a healthy appetizer that is sure to please, look no further than this Greek Salad Kabobs Appetizer!
What you’ll need
- Tomatoes: Ripe, juicy tomatoes are a crucial element in a Greek salad. They are usually cut into wedges or chunks.
- Cucumbers: Sliced cucumbers add a refreshing crunch to the salad.
- Red Onions: Thinly sliced red onions contribute a mild, sweet flavor.
- Feta Cheese: This is a quintessential ingredient. Feta is crumbled over the salad, providing a creamy and tangy taste.
- Kalamata Olives (pitted): These large, dark purple olives are a staple in Greek salads, offering a rich and briny flavor.
- Bell Peppers: Some versions include sliced green bell peppers for added color and taste.
- Oregano and Flat Leaf Parsley: Fresh oregano and parsley are sprinkled on top, enhancing the overall Greek flavor profile.
- Extra Virgin Olive Oil: A good-quality olive oil is used as the base for the dressing, adding richness and depth to the salad.
- Lemon Juice: The zesty notes from the lemon juice impart a refreshing tanginess, complementing the richness of the extra virgin olive oil.
- Red Wine Vinegar: This vinegar, along with olive oil and lemon juice, forms the simple dressing that ties the ingredients together.
- Salt and Pepper: These seasonings are used to taste, enhancing the flavors of the vegetables and feta.
Check out the printable recipe card below for the complete recipe and detailed instructions.
Greek salad is not only delicious but also a healthy option, rich in antioxidants, vitamins, and good fats. It’s a perfect side dish for various meals or can be enjoyed on its own as a light and satisfying meal.
How to make a Big Greek Salad
Cut the tomatoes into wedges.
Slice the cucumber in half lengthwise, then into half-moons.
Core and seed one red and one green bell pepper. Cut into thick slices.
Slice onion into thin rings, then slice them in half.
Add all of the vegetables to a large bowl. Top with the olives.
Whisk the vinaigrette ingredients together.
Pour over the top of the vegetables.
Toss to combine.
Pour onto a serving platter and sprinkle with feta cheese.
Serve with fresh bread to scoop up all of the delicious juices and flavors!
Greek salad is quite versatile, and you can adjust the ingredients and proportions to suit your taste preferences. Feel free to get creative while still preserving the essence of this classic Mediterranean dish.
Expert tips
- I deviated from the traditional recipe by tossing the dressing with the vegetables ahead of time, and by using crumbled feta cheese. You would normally serve the dressing on the side and place large slices of feta cheese on top, but I like to shake things up.
- Feel free to add 6 tablespoons of drained capers to your salad for some added saltiness.
- I sliced my vegetables, but you could also chop them if you prefer.
- Add two cups of cooked, drained and rinsed garbanzo beans to create a complete meal.
- Pitted olives in a jar tend to be mushy and lose their flavor and color. Purchase un-pitted olives and remove the pit yourself if that is a concern.
Can I make my Greek salad the day before?
It is best to chop up all of your salad ingredients and store them separately in the refrigerator until ready to serve. You can however make your salad up to 3 days ahead of time, but I would not add the feta cheese until ready to serve. Allow your salad to rest on the counter for a few minutes to bring out all of the flavors.
More delicious Greek recipes
- Greek Roasted Chicken
- Creamy Feta Dressing
- Greek Pork Chops
- Sheet Pan Greek Chicken Dinner
- Pistachio Ice Cream with Pistachio Praline
- Mediterranean Pasta Salad
Did you try this recipe? I’d love to see it!
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Enjoy!!
Big Greek Salad
Ingredients
Salad Ingredients
- 4 medium ripe tomatoes cut into wedges
- 1 English cucumber sliced into half moons
- 1 red bell pepper
- 1 green bell pepper
- 1 red onion
- 6 ounce jar kalamata olives pitted
- .75 cup crumbled feta cheese
Dressing Ingredients
- .25 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 3 cloves garlic pressed or finely chopped
- 1 teaspoon Italian parsley chopped
- 1 teaspoon fresh oregano or 0.5-teaspoon dried
- 0.5 teaspoon fine sea salt
- 0.5 teaspoon ground black pepper
Instructions
Salad
- Cut the tomatoes into wedges.
- Slice the cucumber in half lengthwise, then into half-moons.
- Core and seed one red and one green bell pepper. Cut into thick slices.
- Slice onion into thin rings, then slice them in half.
- Add all of the vegetables to a large bowl. Top with the olives.
Dressing
- Whisk the oil, lemon juice, vinegar, parsley, oregano salt and pepper together in a small bowl.
- Pour over the top of the vegetables, and toss to combine.
- Pour salad onto a serving platter or bowl and sprinkle with feta cheese.
- Serve with fresh bread to scoop up all of the delicious juices and flavors!
Notes
- I deviated from the traditional recipe by tossing the dressing with the vegetables ahead of time, and by using crumbled feta cheese. You would normally serve the dressing on the side and place large slices of feta cheese on top, but I like to shake things up.
- Feel free to add 6 tablespoons of drained capers to your salad for some added saltiness.
- I sliced my vegetables, but you could also chop them if you prefer.
- Add two cups of cooked, drained and rinsed garbanzo beans to create a complete meal.
- Pitted olives in a jar tend to be mushy and lose their flavor and color. Purchase un-pitted olives and remove the pit yourself if that is a concern.
