Amazing Greek Salad Recipe

Amazing Greek Salad Recipe

This is the ultimate Greek salad that I could practically live on (especially while pregnant).

I made this recipe because I disliked Greek salads in restaurants that had such big chunks of veggies that you could never fit more than one piece in your mouth at a time. I love all the flavors mixed together!

Greek Salad Recipe
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Greek Salad Recipe

(The amounts are all approximate, as I just do it by feel and add however much looks right to me.)
Course: Side Dish
Author: Ann Timm


For the Salad:

  • 1 English cucumber
  • 3-4 to matoes this totally depends on the type- Roma, small or large, etc.
  • 1/4 large red onion maybe 1/2 a small one?
  • 1-2 red peppers again, depending how big they are
  • Pitted green Kalamata are great deli olives (fresh, not canned!), chopped into smaller pieces
  • Feta cheese - as much as it takes to mix it well throughout the salad without scrimping

For the Dressing:


  • Dice all veggies. I like mine in about 1 inch cubes- it’s a nice size. For the dressing, put all ingredients in a glass jar, then shake, shake, shake. Pour over the salad, add the olives and feta cheese, and mix well.

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  1. Stephanie-
    I made this dressing, which we really enjoyed, but was just wondering something: if you refridgerate the leftovers, what do you do about the solidification of the EVOO? If you originally blend the recipe when making it, does that keep that from happening? Thanks

  2. Jen, it does solidify a bit, but if I take it out a few minutes before we’re going to eat it and mix it up well, I find that it’s not a big deal and it liquefies again quite quickly. I’ve never actually blended the dressing, only stirred or shaken it, so I’m not sure how blending would affect it when it’s cold.

  3. Am loving all things Greek at the moment πŸ™‚ We had Greek chicken over rice last night. The only other spice I add to mine is some mint leaves…I’m gonna try this salad this weekend! Thanks!

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